LAMB KOFTA STEW WITH CAULIFLOWER & CHICKPEAS
This Lebanese dish of lamb mince meatballs, chickpeas and cauliflower is perfect as part of a meze spread for two
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 15
Steps:
- First, make the sauce. Heat the oil in a large pan over a medium heat and fry the onion for around 10 mins until starting to soften and caramelise. Stir in the garlic and cook for about 1 min, then add the tomatoes and tomato purée and stir again. Season well and pour in 400ml of the stock. Cover and bring to the boil, then simmer over a very low heat while you make the kofta balls.
- Add all the ingredients for the kofta balls to a large mixing bowl, and mix with your hands until all the ingredients are combined. Spoon out golf ball-sized pieces of the mixture, and roll into balls using your hands.
- Give the sauce a good stir. Drop the kofta balls on top, then add the cauliflower florets and the rest of the chickpeas, pushing them just under the liquid. Simmer for 25-30 mins or until the kofta balls are tender, adding the remaining 100ml of stock, if necessary. Scatter over the coriander and serve.
Nutrition Facts : Calories 613 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 57 grams protein, Sodium 1.2 milligram of sodium
LAMB WITH CAULIFLOWER
A very good Indian recipe based on one from Linda Fraser's, The Book of Curries & Indian Foods. I serve this with cooked basmati rice. NOTE: I included the recipe for HOT SPICE MIX because I didn't know the equivalent name for it; please do not add all of it to this dish! It only calls for 2 tablespoons.
Provided by mersaydees
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- MAKE HOT SPICE MIX:.
- Dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
- Cool completely, then grind to a fine powder in a coffee grinder, or in a Magic Bullet blender, or pestle and mortar.
- Store up to 2 months in an airtight container.
- LAMB DISH:.
- Trim excess fat from lamb; cut into 1-inch cubes. Set aside.
- In large heavy saucepan, heat oil. Add onions. Cook over medium heat 5 minutes, until soft, stirring frequently. Stir in gingerroot, garlic and 2 tablespoons of HOT SPICE MIX. Cook 1 minute. Add lamb; cook until browned all over.
- Stir in stock and salt; bring to a boil. Cover and simmer 25 minutes.
- Add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
- Sprinkle in Garam Masala and lime juice and stir gently.
- Serve hot, garnished with lime slices.
SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES
These lamb shanks are simmered in coconut milk and premade Thai seasoned stock, with tomatoes, red curry powder, peas, carrots, and potatoes. Serve with basmati rice.
Provided by Thedoctor Inthetardis Withrose
Categories World Cuisine Recipes Asian Thai
Time 6h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
- Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 25.2 g, Cholesterol 66.9 mg, Fat 19.6 g, Fiber 5.7 g, Protein 25.7 g, SaturatedFat 12.8 g, Sodium 412.1 mg, Sugar 6.1 g
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LAMB CHOPS AND CAULIFLOWER WITH GARLIC AND LEMON …
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Servings 4Total Time 45 minsCategory Main-Course
- 1. For the garlic and lemon yoghurt, combine all the ingredients and set aside until ready to serve.
- 2. If deep-frying the cauliflower, heat the vegetable oil to 175C in a small saucepan and cook the cauliflower in batches until golden, about 3 minutes for each batch. Set aside to drain on a wire rack and season with a little salt and pepper. If you prefer not to deep-fry, toss the cauliflower florets in olive oil and roast them on a baking sheet at 220C (200C fan-forced) for 30 minutes.
- 3. Heat a frying pan over high heat and add the olive oil. Season the lamb chops well with salt and pepper, then fry in batches for about 3 minutes each side, plus one minute standing on the fat cap, for medium. Drizzle with a little olive oil and rest for at least 2 minutes.
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CAULIFLOWER STEW WITH LAMB - ADAMANT KITCHEN
From adamantkitchen.com
4.8/5 (5)Estimated Reading Time 4 mins
- Add a bit of olive oil into a large soup pot or enameled dutch oven. Working in batches, brown the lamb cubes over medium-high heat, and remove them to a separate plate.
- After the meat is browned, add more oil as needed and brown the cauliflower until it’s nicely caramelized on the outside. Work in batches to keep the pan hot and add more oil as needed. In browning the meat and cauliflower, you should use around 1/2 cup of olive oil.
- While the onion is browning, pound the garlic cloves in a mortar and pestle with 1 teaspoon of salt until they form a paste. Alternatively, press them with a garlic press and then mash them with a fork into the salt.
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