Name: Lighter lamb biryani
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 350g cauliflower florets; ½ tsp turmeric; 3 cardamom pods lightly crushed; ½ tsp fennel seeds lightly crushed; a few pinches of black onion seeds or nigella seeds; 1 tbsp rapeseed oil; 1 large onion finely chopped; 1 tbsp finely chopped ginger; 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; 200g can chopped tomatoes; 1 tsp bouillon; 15g toasted flaked almonds; 50g pomegranate seeds; handful small mint leaves

For the cauliflower pilau

350g cauliflower florets
½ tsp turmeric
3 cardamom pods
lightly crushed
½ tsp fennel seeds
lightly crushed
a few pinches of black onion seeds
or nigella seeds

For the spicy lamb

1 tbsp rapeseed oil
1 large onion
finely chopped
1 tbsp finely chopped ginger
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
200g can chopped tomatoes
1 tsp bouillon
15g toasted flaked almonds
50g pomegranate seeds
handful small mint leaves

Method

step 1
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.
step 2
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.
step 3
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.
step 4
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.