Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spiced lamb with cauliflower rice. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This slow cooked Lamb Korma with Spiced Cauliflower Rice is one of my favourite ways to eat lamb. Despite the long list of ingredients, this dish is actually very easy to make and is a beautifully spiced, delicious meal. To make the cauliflower rice cut the cauliflower into florets and blitz briefly in a food processor.
Spiced Lamb with Cauliflower Rice is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Spiced Lamb with Cauliflower Rice is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have spiced lamb with cauliflower rice using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Spiced Lamb with Cauliflower Rice:
- Get 1 large onion
- Get 500 g lamb shoulder or rump, cubed
- Take Olive oil, for frying
- Get 1/2 large beetroot
- Prepare 1 small sweet potato
- Make ready 1 carrot
- Get 1 clove garlic
- Get Small piece of fresh ginger, peeled and grated
- Make ready 2 tbsp spice paste, I used Rogan Josh
- Take 1/2 tin tomatoes or 2 large fresh, chopped
- Make ready 1 cauliflower, trimmed and core discarded
- Take Butter and or dripping or olive oil
- Take to taste Salt and pepper
Meanwhile chop the cauliflower into small pieces then add to the pan. Cook for a couple of minutes before adding the rice and peas, mix well. Add the boiling water and season with salt to taste. Reduce the heat to low and cover with a lid.
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.
This Indian Spiced Cauliflower Rice is a quick, easy and wonderfully nutritious alternative to regular rice. Adapted from Get the Glow by Madeleine Shaw. Last week I reviewed Madeleine Shaw's lovely first book ' Get the Glow ' - it's a wonderful book full of delicious healthy and relatively easy recipes - If you haven't got one. O ne of my favourite ways to eat lamb is in a slow-cooked curry. Despite the long list of ingredients, this Lamb Korma with Spiced Cauliflower Rice is actually very easy to make and is a.
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