Spiced Lamb with Cauliflower Rice
Spiced Lamb with Cauliflower Rice

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, spiced lamb with cauliflower rice. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Spiced Lamb with Cauliflower Rice is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Spiced Lamb with Cauliflower Rice is something that I have loved my entire life. They’re nice and they look fantastic.

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. Cauliflower rice is a wonderful low-carb, grain-free rice alternative.

To get started with this recipe, we have to first prepare a few components. You can have spiced lamb with cauliflower rice using 13 ingredients and 7 steps. Here is how you can achieve it.

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. Make ready 1 small sweet potato
  6. Prepare 1 carrot
  7. Prepare 1 clove garlic
  8. Take Small piece of fresh ginger, peeled and grated
  9. Take 2 tbsp spice paste, I used Rogan Josh
  10. Make ready 1/2 tin tomatoes or 2 large fresh, chopped
  11. Get 1 cauliflower, trimmed and core discarded
  12. Take Butter and or dripping or olive oil
  13. Get to taste Salt and pepper

Cauliflower rice is cauliflower that is chopped up really tiny and then sauteed on the stove. It's a great replacement for rice if you are going low carb! This recipe uses Indian spices to give it even more flavor, and goes perfectly with your curry. Is anyone else still in vacation-mode?

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.

Use the spices normally found in merguez lamb sausage to make these paleo-friendly ground lamb patties. Spoon lamb mixture over tomatoes and spread rice over top. Using a spatula, press mixture into a compact form; bring to a boil. Today we are preparing low-carb Indian inspired lamb and cauliflower rice recipe. Get a list of ingredients at.

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