Best Lamb With Cauliflower Recipes

LAMB WITH CAULIFLOWER

Lamb With Cauliflower image

A very good Indian recipe based on one from Linda Fraser's, The Book of Curries & Indian Foods. I serve this with cooked basmati rice. NOTE: I included the recipe for HOT SPICE MIX because I didn't know the equivalent name for it; please do not add all of it to this dish! It only calls for 2 tablespoons.

Provided by mersaydees

Categories Lamb/Sheep

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup cumin seed
8 dried red chilies
1 tablespoon black peppercorns
1 tablespoon cardamom seed
3 inches cinnamon sticks, crushed
1 tablespoon black mustard seeds, plus
1 teaspoon black mustard seeds
1 tablespoon fenugreek seeds
1 1/2 lbs lean lamb
3 tablespoons vegetable oil
2 onions, finely chopped
1 inch fresh gingerroot, grated
4 garlic cloves, crushed
1 1/4 cups beef stock
salt
1 small cauliflower, cut into flowerets
1 teaspoon garam masala
2 teaspoons lime juice
lime slice, to garnish

Steps:

MAKE HOT SPICE MIX:.
Dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
Cool completely, then grind to a fine powder in a coffee grinder, or in a Magic Bullet blender, or pestle and mortar.
Store up to 2 months in an airtight container.
LAMB DISH:.
Trim excess fat from lamb; cut into 1-inch cubes. Set aside.
In large heavy saucepan, heat oil. Add onions. Cook over medium heat 5 minutes, until soft, stirring frequently. Stir in gingerroot, garlic and 2 tablespoons of HOT SPICE MIX. Cook 1 minute. Add lamb; cook until browned all over.
Stir in stock and salt; bring to a boil. Cover and simmer 25 minutes.
Add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
Sprinkle in Garam Masala and lime juice and stir gently.
Serve hot, garnished with lime slices.

SPICY LAMB PATTIES WITH CAULIFLOWER-ALMOND RICE

Spicy Lamb Patties with Cauliflower-Almond Rice image

Use the spices normally found in merguez lamb sausage to make these paleo-friendly ground lamb patties. Harissa, a spicy tomato-pepper paste, adds both heat and flavor to the lamb. Finely chopped cauliflower "rice" is livened up with lemon juice, plumped golden raisins, parsley and blanched almonds.

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound ground lamb
2 teaspoons harissa paste
1 tablespoon lemon juice
1 tablespoon olive oil
Sea salt and freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon hot paprika
1/4 teaspoon sea salt
Pinch ground black pepper
4 cloves garlic, minced
1/3 cup golden raisins
1 large head cauliflower, cut in 2-inch florets (about 2 1/2 pounds)
1/3 cup sliced toasted almonds
2 tablespoons chopped fresh parsley

Steps:

For the patties: Combine the lamb, harissa, cumin, paprika, salt, pepper and garlic in a bowl and mix well by hand. Form into eight 1/2-inch-thick patties (3 to 4 inches across).
Heat a grill pan over high heat. Grill the patties, working in batches if necessary, until the internal temperature reaches 160 degrees F, 1 to 2 minutes per side.
For the rice: Combine the raisins and 1 cup of water in a microwave-safe bowl; microwave for 1 minute, then drain and set aside.
Place the cauliflower florets in a food processor and pulse until the cauliflower resembles small pebbles, 3 or 4 pulses.
Bring 1 1/2 cups water to a boil in a medium saucepan set over high heat. Add the cauliflower and cook, stirring, until tender, about 2 minutes. The water should be fully evaporated at this point, if not, drain the cauliflower using a fine mesh sieve.
Remove the pan from the heat and stir in the raisins, almonds, parsley, lemon juice and olive oil. Season with salt and pepper.
Serve the lamb patties over the cauliflower rice.

Nutrition Facts : Calories 407 calorie, Fat 16.5 grams, SaturatedFat 3.8 grams, Cholesterol 103 milligrams, Sodium 351 milligrams, Carbohydrate 28.4 grams, Fiber 8.6 grams, Protein 39.9 grams, Sugar 15 grams