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Indian-Inspired Lamb & Cauliflower Rice Recipe

Prep: 5 min
Cook: 20 min
Total: 25 min

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


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.