Empty My Fridge
Meal Prep - Indian Lamb & Cauliflower Rice Recipe
Ingredients
- Olive oil1 tbsp
- Lamb · chopped1 ½ lb
- Garlic · minced1 ½ tbsp
- Onion · chopped⅔ cups
- Garam masala2 tsp
- Cumin2 tsp
- Turmeric1 ½ tsp
- Salt
- Black pepper
- Ginger · grated1 ½ tsp
- Cardamom · ground½ tsp
- Cauliflower1 ½ lb
- Chicken broth3 cups
- Tomato paste5 tbsp
- Mintto taste
- Greek yoghurt
- Chili flake · flakes
Instructions
- Heat a nonstick skillet on high. Lightly spray with olive oil, then sear the lamb on the outside. Lower to medium and cook until done inside, about 6 to 10 minutes. Remove the lamb.
- Return the skillet to medium heat. Add olive oil, garlic and onion and caramelize for 2 to 3 minutes. Add the spices and bloom for 1 minute.
- Add the cauliflower and stir in the spices for about 2 minutes. Pour in the chicken broth and tomato paste, and add a pinch of salt and pepper.
- Bring to a light simmer, cover and cook for 6 to 8 minutes.
- Take the skillet off the heat so the sauce begins to thicken, then stir in the cooked lamb.
- Season to taste with salt and pepper, and add chopped fresh mint. Garnish each portion with Greek yogurt and red pepper flakes if desired.
Summarized from Fit Men Cook's video. Watch it for the details.
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GarlicOnionGingerYoghurtTomato pasteGreek yoghurtCauliflowerLamb
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