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Lamb leg and spiced 'rice'
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Prep Time:
270 minutes
Cook Time:
300 minutes
Total Time:
570 minutes
Spiced cauliflower 'rice' is a delicious, low-cal, low-carb alternative to white rice that soaks up flavorful seasonings.
Ingredients:
  • 1.6kg leg of lamb, bone in, visible fat trimmed
  • 90g (1/3 cup) natural yoghurt
  • 1 tsp ground coriander
  • 7.50 gm ground cumin
  • 2 tsp ground turmeric
  • 500ml (2 cups) water
  • 1 large head cauliflower, cut into florets
  • 18.20 gm extra virgin olive oil
  • 1 large brown onion, thinly sliced
  • 2 tsp brown mustard seeds
  • 12 fresh curry leaves
  • 300g green beans, trimmed, halved lengthways, steamed
  • 40.00 ml chopped fresh coriander
  • 40.00 ml chopped fresh continental parsley
  • Lemon juice, to taste
  • Fried curry leaves, to serve (optional)
Instructions:
  • Score the lamb at 2cm intervals. In a glass dish, mix yoghurt, ground coriander, 1 tsp cumin, 1 tsp turmeric, and 1 garlic clove. Add the lamb and coat it well by rubbing the marinade into the scores. Cover and refrigerate for 4 hours.
  • Preheat your oven to 160C/140C fan forced. Place the lamb in a roasting pan, add water, cover with baking paper, then with foil. Roast for 5 hours. Uncover for the last 30 minutes until the lamb is tender. Let it rest for 10 minutes before serving.
  • Process cauliflower in a food processor until coarsely chopped. Heat oil in a wok over high heat. Stir-fry onion until golden. Add mustard, curry leaves, remaining cumin, turmeric, and garlic, stir-fry for 30 seconds. Add cauliflower and stir-fry until tender. Mix in beans, herbs, and juice to taste.
  • Garnish with fried leaves to accompany the lamb dish.

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