Indian-Inspired Lamb & Cauliflower Rice Recipe
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
STEPS
Step 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.
Step 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.
Step 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.
Step 4
Season to taste with sea salt & pepper and freshly, chopped mint.
Step 5
If desired, garnish each portion with a dollop of Greek yogurt and red pepper for some heat.