I spent a couple of hours with my two little nephews, Elijah and Isaiah, this afternoon. We did cartwheels and handstands in the garden. Kids are awesome. When I suggest doing handstands to most adults, they just look at me like I’m insane. Kids don’t give a sh*t, they’re up for anything.
So this week I got some diced lamb in my meat box and decided to make this lovely lamb recipe. It takes a bit of work but the end result is worth it. My mum used to cook this with Basmati rice, I’m not sure what she’d make of this paleofied version.
By the way, the picture below doesn’t really do it justice…. perhaps I should have sprinkled some chopped coriander on top to make it a bit prettier, but we were too hungry to fart around with it.
For the lamb:
400g diced lamb
6 garlic cloves
1 inch piece of ginger
2 bay leaves
1 -2 cinnamon sticks
4 cardamom pods, split open
1 tbsp cumin seeds
1 tbsp mustard seeds
1 tbsp olive oil
½ tbsp whole black peppercorns
½ tbsp whole cloves
½ tbsp of salt
For the cauliflower rice:
1 small to medium sized cauliflower
How to make it:
Preheat your oven to 160C.
Wash your lamb and put it in a medium sized casserole dish (it will need to have a lid).
Roughly chop the onion and add this to the lamb.
Peel the garlic and roughly chop the ginger and add these to the lamb also.
Now throw in all your other spices whole and add the olive oil.
Mix it all together.
Add a cup of water, put the lid on the casserole dish and cook in the oven for 90 minutes.
When the lamb is almost cooked, make your cauliflower rice by roughly chopping the cauliflower and ‘ricing’ it in your food processor. There are some instructions for this here.
Finely chop the other onion.
When the lamb is cooked, pour it into a sieve to catch all the spices and allow the juices to run out. Don’t throw away the juices, you need these for cooking the cauliflower rice.
Pick out all the big spices and bits of garlic, ginger and onion. You can throw these away.
Don’t bother rinsing your casserole dish, just add a bit of the lamb juice to it and heat.
Add the chopped onion and cook gently to soften it.
When the onion is soft, add the lamb to it and fry for about a minute.
Now add the cauliflower rice and about 4-6 tbsp of the lamb juices. The rice should be sticky but don’t drown it in liquid.
Stir well, put the lid back on the casserole dish and place it back in the oven for about 15 minutes.
Stir again when you take it out of the oven and serve.