Lamb With Cauliflower Recipes

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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



Lamb kofta stew with cauliflower & chickpeas image

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

2 tsp olive oil
1 small onion , chopped
1 garlic clove , chopped
400g can chopped tomatoes
2 tsp tomato purée
500ml hot lamb stock
½ small cauliflower , broken into small florets
0.5 x 400g can chickpeas (save the rest for the kofta balls)
½ bunch coriander , leaves only, to serve
250g minced lamb
1 small onion , finely chopped
small pack coriander , finely chopped
½ tsp ground cumin
½ tsp smoked paprika
0.5 x 400g can chickpeas (from above), drained and crushed

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



Lamb With Cauliflower image

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.

1/4 cup cumin seed
8 dried red chilies
1 tablespoon black peppercorns
1 tablespoon cardamom seed
3 inches cinnamon sticks, crushed
1 tablespoon black mustard seeds, plus
1 teaspoon black mustard seeds
1 tablespoon fenugreek seeds
1 1/2 lbs lean lamb
3 tablespoons vegetable oil
2 onions, finely chopped
1 inch fresh gingerroot, grated
4 garlic cloves, crushed
1 1/4 cups beef stock
salt
1 small cauliflower, cut into flowerets
1 teaspoon garam masala
2 teaspoons lime juice
lime slice, to garnish

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



Slow Cooker Lamb Curry with Cauliflower, Peas, and Potatoes image

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

3 pounds lamb shanks, on the bone
1 (32 fluid ounce) container Thai culinary stock
1 (14 ounce) can unsweetened coconut milk
12 ounces fire-roasted tomatoes
1 tablespoon red curry powder
1 pinch red pepper flakes, or to taste
salt to taste
1 head cauliflower, chopped
3 medium red potatoes, quartered
1 cup frozen peas

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