Spiced Lamb with Cauliflower Rice
Spiced Lamb with Cauliflower Rice

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, spiced lamb with cauliflower rice. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Low-Carb Indian inspired lamb & cauliflower rice recipe. Click here to see how we prepare this meal step by step and get a list of ingredients we use. Today we are preparing low-carb Indian inspired lamb and cauliflower rice recipe.

Spiced Lamb with Cauliflower Rice is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Spiced Lamb with Cauliflower Rice is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook spiced lamb with cauliflower rice using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Spiced Lamb with Cauliflower Rice:
  1. Make ready 1 large onion
  2. Prepare 500 g lamb shoulder or rump, cubed
  3. Make ready Olive oil, for frying
  4. Get 1/2 large beetroot
  5. Take 1 small sweet potato
  6. Get 1 carrot
  7. Prepare 1 clove garlic
  8. Get Small piece of fresh ginger, peeled and grated
  9. Make ready 2 tbsp spice paste, I used Rogan Josh
  10. Make ready 1/2 tin tomatoes or 2 large fresh, chopped
  11. Take 1 cauliflower, trimmed and core discarded
  12. Get Butter and or dripping or olive oil
  13. Take to taste Salt and pepper

In our spin on kofte, or ground meat kebabs, ground lamb is seasoned with baharat, a classic Eastern Mediterranean spice blend. Spoon lamb mixture over tomatoes and spread rice over top. Using a spatula, press mixture into a compact form; bring to a boil. Meanwhile, place lentils, red onion, parsley, baby spinach, and Add the cauliflower to the lentil salad and gently stir to combine.

Instructions to make Spiced Lamb with Cauliflower Rice:
  1. Peel and chop the vegetables.
  2. Fry the cubes of lamb in a large frying pan with a little olive oil. When lightly browned transfer to a casserole dish.
  3. 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.
  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.
  5. 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.
  6. 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.
  7. Serve the spiced lamb with the cauliflower rice and some mango chutney.

While the lamb is marinating, make the tabbouleh. Grate the cauliflower and place into a medium sized bowl. Chop the cucumber into quarters This twist on a Middle Eastern classic swaps traditional bulgur wheat for homemade cauliflower rice - all the juicy lamb and exotic spice, less of the carbs. Ali Alt, aka Baliboosta, shares her recipe for spiced lamb chops and cauliflower tabbouleh. Find out how to make the dish at home.

So that’s going to wrap it up with this exceptional food spiced lamb with cauliflower rice recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!