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.

  • 45 mins cooking
  • Serves 4
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  • 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


  • 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.


To save time, coat the lamb in the spice mixture and refrigerate overnight.