Hi, I am Joana. Today, I’m gonna show you how to make spiced lamb with cauliflower rice recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Spiced Lamb with Cauliflower Rice Recipe
Spiced Lamb with Cauliflower Rice is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Spiced Lamb with Cauliflower Rice is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. 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:
- Get 1 large onion
- Prepare 500 g lamb shoulder or p, cubed
- Get Olive oil, for frying
- Take 1/2 large beetroot
- Make ready 1 small sweet potato
- Get 1 carrot
- Take 1 clove garlic
- Make ready Small piece of fresh ginger, peeled and grated
- Get 2 tbsp spice paste, I used Rogan Josh
- Get 1/2 tin tomatoes or 2 large fresh, chopped
- Prepare 1 cauliflower, trimmed and core discarded
- Get Butter and or dripping or olive oil
- Make ready to taste Salt and pepper
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.
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