Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, spiced lamb with cauliflower rice. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
The ground lamb is seasoned with baharat, a classic Middle Eastern spice blend. You will need a microplane to zest lemon and a good knife or food processor for cauliflower. TIME SAVING TIP Trader Joe's sells fresh cauliflower already chopped into "rice" or in this case tabouleh!
Spiced Lamb with Cauliflower Rice is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Spiced Lamb with Cauliflower Rice is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have spiced lamb with cauliflower rice using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Spiced Lamb with Cauliflower Rice:
- Get 1 large onion
- Get 500 g lamb shoulder or rump, cubed
- Take Olive oil, for frying
- Prepare 1/2 large beetroot
- Make ready 1 small sweet potato
- Prepare 1 carrot
- Prepare 1 clove garlic
- Prepare Small piece of fresh ginger, peeled and grated
- Prepare 2 tbsp spice paste, I used Rogan Josh
- Make ready 1/2 tin tomatoes or 2 large fresh, chopped
- Get 1 cauliflower, trimmed and core discarded
- Prepare Butter and or dripping or olive oil
- Get to taste Salt and pepper
Combine all the spices with salt and pepper. Add the warm cauliflower, then green onions, parsley, raisins and pistachio. Add the warm rice and lentils and stir gently to combine. Spiced Lamb Riblets with Roasted Cauliflower, Chickpea Salad & Sumac Yoghurt.
Instructions to make Spiced Lamb with Cauliflower Rice:
- Peel and chop the vegetables.
- Fry the cubes of lamb in a large frying pan with a little olive oil. When lightly browned transfer to a casserole dish.
- Fry the onion in the same frying pan, with a little more olive oil if needed. When golden add the garlic and ginger, stir through then transfer to the casserole with the chopped vegetables (no need to fry these). Preheat the oven to 180°C/Gas 4.
- Add the tomatoes and their juice, if tinned, to the frying pan, together with the spice paste, add a couple of glasses of water and stir it all together, bringing to a simmer. Pour into the casserole.
- The ingredients should be just covered with water, you don't want too much. Bring to a simmer on the stove, cover, then transfer to the oven. Cook for 90 minutes, stirring a couple of times, then check the lamb is tender and the liquid has mostly evaporated. Cook for another 30 minutes with the heat turned down to 160°C/Gas 3 if you like a really tender, almost shredded end result.
- To make the cauliflower rice cut the cauliflower into florets and blitz briefly in a food processor. Transfer to 'rice' to a large frying pan with some melted butter, dripping or olive oil and salt and pepper. Stir fry the cauliflower for 3-4 minutes.
- Serve the spiced lamb with the cauliflower rice and some mango chutney.
The Curious Cuts Lamb Riblets punch above their weight in the flavour stakes. While the lamb is marinating, make the tabbouleh. Grate the cauliflower and place into a medium sized bowl. To serve, scoop the cauliflower rice into a large pan (something like a paella pan works well) and place the lamb chop chops on top. Today we are preparing low-carb Indian inspired lamb and cauliflower rice recipe.
So that’s going to wrap this up with this special food spiced lamb with cauliflower rice recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
