Fast lamb curry with sticky chickpea and cauliflower rice

Place lamb, cumin, chilli, cardamom, cloves, pepper and onion in a large bowl. Stir well.

Heat oil in a large heavy-based saucepan over high heat. Add lamb mixture and cook, stirring occasionally, for 10 minutes or until lamb is browned and onion soft. Add tomatoes and 1 cup water, then bring to the boil. Reduce heat to low and cook, covered, for 25 minutes or until sauce thickens slightly. Add spinach. Stir until wilted.

Divide sticky chickpea and cauliflower rice (see below) and curry among 4 serving bowls. Sprinkle with coriander leaves. Place yoghurt in a small bowl and season with pepper.

Process cauliflower and chickpeas until chopped coarsely. Heat oil in a large non-stick frying pan over high heat. Cook cauliflower mixture and cumin, stirring frequently, for 3 minutes or until just warmed through. Add yoghurt and stir to combine.