Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Peel garlic and chop finely. Mix about half of it with 1 tablespoon curry and 1 tablespoon oil in a large bowl and season with salt. Dab lamb salmon dry and mix with the marinade.
Wash the cauliflower, drain well, cut the florets coarsely from the stalk and crush them to rice grain size in a universal chopper or with the help of a household grater. Bring vinegar and currants to the boil and remove from the heat. Peel and finely dice the shallot. Peel ginger and grate finely.
Heat 1 tablespoon of oil in a large frying pan. Drain the meat and fry in the hot oil for about 3 minutes. Place on a baking tray and cook in a hot oven for 10-12 minutes. Remove from the oven, cover with aluminium foil and bake for approx. 5 m
In the meantime heat 1 tablespoon of oil in a large frying pan. Add shallot, remaining garlic, ginger and curry leaves and fry for 2-3 minutes. Add 1 tsp. turmeric and black cumin and fry briefly. Add cauliflower and fry for 2-3 minutes while turning until done. Chop almonds coarsely and mix in with soaked currants. Season to taste with salt and pepper. Cut meat into slices, season with salt and pepper and arrange on the cauliflower rice. Sprinkle with coriander and serve with yoghurt.