Lamb with cauliflower and chickpeas
This lovely lamb dish starts with the sort of ingredients you might expect to find in a slow-cooked stew meat, pulses, carrots but turns them around very quickly into something lighter and fresher.
Servs 2
Method
Heat the oil in a large frying pan over a high heat. Add the lamb pieces, stir-fry for a minute or two until starting to colour nicely, then add the cauliflower and cumin.
Cook over a medium-high heat for about 8 minutes, stirring or tossing from time to time, until the lamb and cauliflower are both lightly browned, and the cauliflower is softened a little but still nicely al dente.
Throw in the garlic and sesame seeds, cook for a minute more, then add the chickpeas, a good squeeze of lemon juice, a pinch of salt and a grinding of pepper.
Stir-fry for a couple of minutes to heat the chickpeas through, then take off the heat.
Heap the mixture into warm serving bowls. Scatter over the carrot, then give the whole thing a squeeze of orange juice (or just more lemon juice if you prefer).
Scatter with mint if you've got it. Leave for a few minutes to allow the lamb time to rest, then serve.
Ingredients
- 2 tablespoons rapeseed or sunflower oil
- 350-400g lamb leg steak, cut into 3-4cm cubes
- ½ medium cauliflower, trimmed and cut into small florets
- ½ teaspoon cumin seeds
- 1 garlic clove, chopped
- 1 tablespoon sesame seeds
- 400g tin chickpeas, drained and rinsed
- A generous squeeze of lemon juice
- A squeeze of orange juice (optional)
- 1 smallish carrot (about 75g), peeled and coarsely grated (or cut into matchsticks)
- Sea salt and freshly ground black pepper
- A little torn mint, to finish (optional)
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