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The-Foodie-Footballer-Lamb-Curry-served-with-Roasted-Cauliflower-Rice

Lamb Curry served with Roasted Cauliflower Rice

Curries can be as complicated or simple as you like without sacrificing flavour. If I have got the time I love making a curry from scratch using loads of different spices but am fully aware that during the week this is not always possible as the process is very time consuming. This lamb curry is absolutely wonderful and I have simplified it using a pataks madras paste pot and a chicken and vegetable broth.
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Prep Time20 minutes
Total Time50 minutes
CourseMain Course
CuisineIndian
KeywordCauliflower, Curry, Rice
Servings 4 people
Calories 399kcal
Author: Marc Pugh

Ingredients
 

Lamb curry ingredients

  • 500 g Lamb leg steak diced
  • 1 Red onion finely chopped
  • 2 Medium sized tomatoes quatered
  • 4 Garlic cloves minced
  • Thumb sized piece of ginger grated
  • Madras paste pot + 70ml of water I use pataks, they are amazing
  • 600 ml Vegetable broth + 200ml of water
  • 2 tbsps Honey
  • 2 tbsps Peanut butter
  • Juice of half a lime
  • 1 tbsp Garam masala
  • 1 tbsp Avocado oil or oil of choice

Roasted cauliflower rice

  • 1 Large cauliflower
  • 3 Spring onions
  • 1 Red chilli
  • 3 Garlic cloves
  • Drizzle of avocado oil
  • Big pinch of salt
  • Big pinch of pepper

Optional but would highly recommend

  • Serve with a side of tenderstem broccoli and garnish with freshly chopped red chilli coriander, spring onion and crushed peanuts with a couple of slices of fresh lime.

Instructions
 

Lamb curry

  • Heat a large skillet on a medium heat then add the avocado oil along with the red onion. Continuously stir for 6 minutes until nicely browned.
  • Add the ginger and garlic. Stir for a 2 further 30 seconds.
  • Combine 1 tbsp of garam masala with the diced lamb, mix well and then add to the skillet. Continue to stir for a further 30 seconds.
  • Add the madras paste pot and 70 ml of water. Combine well with all the other ingredients for 90 seconds until the water has evaporated.
  • Pour in the broth, 200 ml of water, tomatoes, peanut butter, honey and stir really well. Bring to the boil and then reduce to a gentle simmer. Allow to simmer for around 20 minutes stirring every 5 minutes.

Cauliflower rice

  • Pre heat oven to fan 180℃
  • Loosely chop the cauliflower, spring onion, chilli, garlic and place into a food processor. Blitz for 10-15 seconds until rice like.
  • Line a baking tray with parchment paper and add the cauliflower rice in a single layer.
  • Add a drizzle of avocado oil, a big pinch of salt and pepper. Mix well then roast in the oven for 20 minutes stirring really well half way through (ovens may vary so keep an eye out)

Nutrition

Calories: 399kcal | Carbohydrates: 29g | Protein: 33g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 81mg | Sodium: 187mg | Potassium: 1266mg | Fiber: 6g | Sugar: 17g | Vitamin A: 610IU | Vitamin C: 115mg | Calcium: 91mg | Iron: 4mg
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