- Gluten-free
- Dairy-free
- High-protein
Ingredients
Serves: 4
- 1 tbsp extra virgin olive oil
- 400g lamb mince
- 3 carrots, diced
- 1 onion, diced
- 2 garlic cloves, finely diced or minced
- 500ml chicken stock
- 4 tbsp tomato puree
- 2 tsp curry powder
- 1 tbsp ras el hanout seasoning
- 160g brown basmati rice
- 120g diced cauliflower or cauliflower rice
- 4 tbsp sultanas
- 2 large handfuls spinach
- 1 small handful fresh parsley, roughly chopped
- 1 small handful fresh coriander, roughly chopped
- 4 tbsp flaked almonds
Method
Step 1
Heat the oil in a large, shallow pan, over medium heat.
Step 2
Add the lamb and cook for 5mins, breaking it up with a wooden spoon as you go.
Step 3
Add the carrots, onion, and garlic, and cook for another 5mins.
Step 4
Add the tomato puree, curry powder, ras el hanout, and rice, and cook for 2mins, mixing well.
Step 5
Pour in the chicken stock, add the cauliflower rice, and sultanas. Season with salt and pepper to taste.
Step 6
Bring the pan to a boil, and then reduce heat to a simmer, cover pan and cook for 35mins, or until the liquid is absorbed and the rice is cooked. Add a splash more water throughout cooking as needed.
Step 7
Once cooked, turn off the heat and leave the pan covered to absorb any remaining water. Add the spinach and stir through until wilted.
Step 8
Serve garnished with the parsley, coriander, and flaked almonds.
