Indian-inspired Lamb & Cauliflower Rice Recipe

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 293
Protein 35g
Fat 10g
Carbs 11g
Total Time 25 minutes

Here’s my Keto-friendly lunch this week, lamb “fried” cauliflower rice! It’s a fantastic low carb Indian inspired recipe. Indian cuisine tends to have a very spicy and very robust flavor, but this particular recipe today is much more related to meal prep and to our global audience.

Also, today we are cooking lamb, which is not that much loved here in the USA as beef and chicken, but it is a great protein source. It’s a good meat choice for those who follow a low carb diet, because it tends to be a little higher in fat. Lamb will help you strengthen your immunity, and also help your nervous system and its function, and to reduce cholesterol level.

For this recipe, I’ll be using lamb stew meat, which tends to be pretty lean. If you can’t find that, no worries, you can use lamb sirloin and simply trim off the fat.

The first step is to prepare the meat. Set a high heat and spray a nonstick skillet with a little olive oil. Chop the lean lamb stew meat into 1-inch cubes, toss them in a skillet and sear the outside. Then reduce the heat to medium heat and cook the meat for another 8 to 10 minutes.

Remove the lamb, and add olive oil, garlic and chopped onion to the skillet. Caramelize onion with garlic for a couple of minutes. Now add a garam masala, cumin and turmeric. Cook for 1 minute, then add the cauliflower rice and carefully mix with the spices. Pour in some low sodium chicken broth and tomato paste. Mix everything together, season to taste, and cover and cook for another 6 to 8 minutes.

When the rice cauliflower is done, remove the skillet from the heat and add cooked lamb in it. Let the flavors melt together, then garnish with fresh mint.

Serve fried rice and meat with some Greek yogurt and spicy red peppers. I hope you’ll enjoy my cauliflower rice recipe!


Indian-inspired Lamb & Cauliflower Rice Recipe


indian lamb cauliflower rice

Ingredients for 5 servings

  • spray olive oil
  • 1 1/2 lb lamb stew meat, chopped into 1-inch cubes
  • Rice
    • 1 tablespoon olive oil
    • 1 1/2 tablespoons garlic, minced
    • 2/3 cup white onion, chopped
    • Seasoning
      • 2 teaspoons garam masala
      • 2 teaspoons cumin
      • 1 1/2 teaspoons turmeric
      • pinch of sea salt & pepper
      • Optional spices to include
        • 1 1/2 teaspoons fresh ginger, grated
        • 1/2 teaspoon ground cardamom
    • 1 1/2 lb raw cauliflower pearls (or coarse rice)
    • 3 cups low sodium chicken broth
    • 5 tablespoons tomato paste
  • fresh mint to taste
  •  Garnish
    • Greek yogurt
    • red pepper flakes
  1. Set a nonstick skillet on high heat heat.  When it’s hot, lightly spray with a little olive oil, then toss in lamb meat.  Sear the outside, then lower the heat to medium to cook the inside of the lamb, about 6 to 10 minutes.  Remove the lamb from the skillet, then place the skillet back on medium heat.
  2. Add olive oil, garlic and red onion.  Caramelize for 2 to 3 minutes, then add the seasonings.  Bloom the spices in the skillet for 1 minute, then add the cauliflower pearls.  Mix the cauliflower in the seasonings, about 2 minutes, then pour in chicken broth and tomato paste.  Add a pinch of sea salt & pepper.
  3. Bring the mixture to a light simmer, then cover and cook for 6 to 8 minutes.   Remove the skillet from the heat – so the sauce will begin to thicken and immediately fold in the cooked lamb.
  4.  Season to taste with sea salt & pepper and freshly, chopped mint.
  5. If desired, garnish each portion with a dollop of Greek yogurt and red pepper for some heat.

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