Empty My Fridge
Indian Lamb & Cauliflower Rice
Zutaten
- Olive oil1 EL
- Lamb · chopped1 ½ lb
- Garlic · minced1 ½ EL
- Onion · chopped⅔ Tassen
- Garam Masala2 TL
- Cumin2 TL
- Turmeric1 ½ TL
- Salt
- Black pepper
- Ginger · grated1 ½ TL
- Cardamom · ground½ TL
- Cauliflower1 ½ lb
- Chicken broth3 Tassen
- Tomato paste5 EL
- Mintnach Geschmack
- Greek yoghurt
- Chili flake · flakes
Zubereitung
- 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.
Zusammengefasst aus dem Video von Fit Men Cook. Schau es dir für die Details an.
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