FAST LAMB CURRY WITH STICKY CHICKPEA & CAULIFLOWER RICE

SERVES 4 PREP + COOK 45 MINS

◆ 400g lamb loin steaks, cut into 2cm pieces

◆ 1 tsp ground cumin

◆ 1 tsp chilli powder

◆ ½ tsp ground cardamom

◆ ¼ tsp ground cloves

◆ ¼ tsp cracked black pepper

◆ 1 small onion, chopped coarsely

◆ 2 tsp extra-virgin olive oil

◆ 400g can cherry tomatoes

◆ 100g baby spinach leaves

◆ 1/ cup coriander leaves

3

◆ ¼ cup natural Greek-style yoghurt STICKY CHICKPEA & CAULIFLOWER RICE

◆ ½ medium cauliflower, florets

◆ 400g can salt-reduced chickpeas, drained, rinsed

◆ 2 tsp extra virgin olive oil

◆ 3 ½ tsp ground cumin

◆ ¼ cup natural Greek-style yoghurt

1 Place lamb, cumin, chilli, cardamom, cloves, pepper and onion in a large bowl. Stir well.

2 Heat oil in a large heavybased saucepan over high heat. Add lamb mixture. Cook, stirring occasionally, 10 mins or until lamb is browned and onion soft. Add tomatoes and 1 cup water, bring to the boil. Reduce heat to low, cook, covered, 25 mins until sauce thickens slightly. Add spinach, stir until wilted.

3 STICKY CHICKPEA & CAULIFLOWER RICE Meanwhile, process cauliflower and chickpeas until chopped coarsely. Heat oil in a large non-stick frying pan over high heat. Cook cauliflower mixture and cumin, stirring frequently, 3 mins or until just warmed through. Add yoghurt, stir to combine.

4 Divide chickpea and cauliflower rice and lamb curry among 4 serving bowls. Sprinkle with coriander leaves. Place yoghurt in a small bowl. Season with pepper.