• 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


  1. In a medium bowl, combine the garam masala, ginger, minced garlic, turmeric, fresh herbs, lemon juice and yoghurt to create marinade.
  2. 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!)
  3. 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.
  4. Add marinated lamb and cook until meat is cooked all the way through.
  5. Meanwhile, prepare the cauliflower rice by heating in a microwave for 2-3 minutes (see instructions on packaging if bought pre-prepared)
  6. 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.
  7. 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

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