Lamb with Cauliflower and Chickpeas

I love a dish that you can pretty much chuck everything in and you have a whole meal in one bowl (meat, veg, carbs) and this is one of those.  It’s also really quick and easy to make, so you can throw it together in a matter of minutes after you’ve walked in from a busy day.  (Note the small portion though so double up if you’re feeding the clan.)

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Lamb with Cauliflower and Chickpeas
From 'River Cottage Light and Easy' by Hugh Fearnley-Whittingstall
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Rating: 0
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Courses Main
Prep Time 10 minutes
Cook Time 15 minutes
Servings
-3
Ingredients
Courses Main
Prep Time 10 minutes
Cook Time 15 minutes
Servings
-3
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Stir fry the lamp pieces in the oil in a large frying pan for a minute or two.
  2. Add the cauliflower and cumin and cook over a medium-high heat for 8 minutes, stirring from time to time until both are lightly browned.
  3. Add the garlic and sesame seeds, cook for a minute more, then add the chickpeas, lemon juice, salt and pepper and fry for a few more minutes.
  4. Heap the mixture into warm serving bowls, scatter over the carrot, a squeeze of orange or lemon juice and a scatter of mint.
  5. Leave to rest for a few minutes, then serve.
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