For the cauliflower pilau
- 350g cauliflower florets
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 3 cardamom pods, lightly crushed
- ½ tsp fennel seeds, lightly crushed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- a few pinches of black onion seeds or nigella seeds
For the spicy lamb
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp finely chopped ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 red chilli, deseeded and finely chopped
- 2 garlic cloves, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 200g very lean lamb steak, cut into bite-sized pieces
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 200g can chopped tomatoes
- 1 tsp bouillon
- 15g toasted flaked almonds
- 50g pomegranate seeds
- handful small mint leaves
Put the cauliflower in a food processor and pulse until it is reduced to rice-sized pieces. Tip into a large bowl and stir in the turmeric, cardamom, fennel seeds, black onion seeds and some seasoning. Cover with cling film, pierce and set aside.
For the spicy lamb, heat the oil in a non-stick wok and fry the onion and ginger for 10 mins until soft and golden. Add the chilli and garlic, and cook for 1 min more.
Stir in the cumin and coriander, cook briefly, then toss in the lamb and stir-fry for 1-2 mins until pale brown. Add the tomatoes and the bouillon, and cook for 2 mins - you are aiming for a thick sauce and really tender lamb that is still a little pink and juicy.
Meanwhile, put the cauliflower in the microwave and cook on high for 3 mins. Tip out onto serving plates, dot the lamb and sauce in patches over the rice, then scatter with the almonds, pomegranate seeds and mint leaves to serve.