Ingredients
- 350g lamb, cut into bite-size pieces
- 1 brown onion, diced
- 1 tbsp. ghee or margarine
- 1 x 250g cauliflower rice pack or 1 cauliflower head, processed in a food blender
- 1/2 tsp. garam masala
- 1 tsp. ginger
- 1 tsp. minced garlic
- 1/2 tsp. ground turmeric
- 1 tbsp. lemon juice
- 1 tbsp. low-fat yoghurt
- A dash of lite coconut milk
- Fresh herbs such as coriander or mint for garnishing
Method
- In a medium bowl, combine the garam masala, ginger, minced garlic, turmeric, fresh herbs, lemon juice and yoghurt to create marinade.
- Add the lamb and mix to coat well with marinade. Allow lamb to marinate for at least 30 mins in fridge (or overnight if possible!)
- When ready to cook, heat 1 tbsp. ghee or margarine in a medium-size pot. Add onion and sauté on medium-high heat until fragrant.
- Add marinated lamb and cook until meat is cooked all the way through.
- Meanwhile, prepare the cauliflower rice by heating in a microwave for 2-3 minutes (see instructions on packaging if bought pre-prepared)
- When heated, stir the cauliflower rice into the pot with the lamb and season with salt & pepper as needed. Add in the coconut milk until contents are thickened and moist.
- Serve hot with an extra squeeze of lemon and top with leftover fresh herbs.
Serves: 2
Nutritional Info
Calories: 382
Carbs: 17g
Protein: 42g
Fat: 17g