Spiced Lamb with Cauliflower Rice

Name: Spiced Lamb with Cauliflower Rice
Total time: 6600 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 large onion; 500 g lamb shoulder or rump, cubed; Olive oil, for frying; 1/2 large beetroot; 1 small sweet potato; 1 carrot; 1 clove garlic; Small piece of fresh ginger, peeled and grated; 2 tbsp spice paste, I used Rogan Josh; 1/2 tin tomatoes or 2 large fresh, chopped; 1 cauliflower, trimmed and core discarded; Butter and or dripping or olive oil; to taste Salt and pepper

Joanne @JoanneinBath

Bath, UK

This is a very easy spiced casserole using a curry paste. I added some root vegetables to bulk it out a little but you could use just lamb, or a different selection of vegetables. And here's another way to use cauliflower as a carbohydrate substitute! It ends up more like couscous than a rice really, it's a great way to eat more vegetables and makes a delicious low-carb meal.

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Ingredients

110 mins

2 servings

1large onion
500 glamb shoulder or rump, cubed
Olive oil, for frying
1/2large beetroot
1small sweet potato
1carrot
1 clovegarlic
Small piece of fresh ginger, peeled and grated
2 tbspspice paste, I used Rogan Josh
1/2 tintomatoes or 2 large fresh, chopped
1cauliflower, trimmed and core discarded
Butter and or dripping or olive oil
to tasteSalt and pepper

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Steps

110 mins

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.

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Joanne @JoanneinBath

on January 06, 2016 20:09

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.