Name: Fast lamb curry with sticky chickpea and cauliflower rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g lamb loin steaks, cut into 2cm pieces; 1 tsp ground cumin; 1 tsp chilli powder; 1/2 tsp ground cardamom; 1/4 tsp ground cloves; 1/4 tsp cracked black pepper; 1 small onion, chopped coarsely; 2 tsp extra virgin olive oil; 400 g can cherry tomatoes; 100 g baby spinach leaves; 1/3 cup coriander leaves, to serve; 1/4 cup natural Greek-style yoghurt, to serve; Sticky chickpea and cauliflower rice; 1/2 medium cauliflower, cut into florets; 400 g can salt-reduced chickpeas, drained, rinsed; 2 tsp extra virgin olive oil; 3 1/2 tsp ground cumin; 1/4 cup natural Greek-style yoghurt

Fast lamb curry with sticky chickpea and cauliflower rice

This lamb curry is ideal for a weeknight dinner. Bursting with delicious spices, served with nutritious chickpea and cauliflower rice and pulled together in just 45 minutes, it's sure to become a firm family favourite.

Serves 4

Cook

45M

Ingredients

400 g lamb loin steaks, cut into 2cm pieces

1 tsp ground cumin

1 tsp chilli powder

1/2 tsp ground cardamom

1/4 tsp ground cloves

1/4 tsp cracked black pepper

1 small onion, chopped coarsely

2 tsp extra virgin olive oil

400 g can cherry tomatoes

100 g baby spinach leaves

1/3 cup coriander leaves, to serve

1/4 cup natural Greek-style yoghurt, to serve

Sticky chickpea and cauliflower rice

1/2 medium cauliflower, cut into florets

400 g can salt-reduced chickpeas, drained, rinsed

2 tsp extra virgin olive oil

3 1/2 tsp ground cumin

1/4 cup natural Greek-style yoghurt

Method

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

2.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.

3.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.

Sticky chickpea and cauliflower rice

4.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.