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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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
-3
|
Ingredients
- 2 tbsp rapeseed or sunflower oil
- 350-400 g lamb leg steak cut into 3-4cm cubes
- 1/2 medium cauliflower trimmed and cut into small florets
- 1/2 tsp cumin seeds
- 1 garlic clove chopped
- 1 tbsp sesame seeds
- 400 g tin chickpeas drained and rinsed
- Squeeze of lemon juice
- Squeeze of orange juice optional
- 1 smallish carrot peeled and grated
- Sea salt and freshly ground black pepper
- A little torn mint to finish
Ingredients
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Rate this recipe!
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Instructions
- Stir fry the lamp pieces in the oil in a large frying pan for a minute or two.
- 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.
- 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.
- Heap the mixture into warm serving bowls, scatter over the carrot, a squeeze of orange or lemon juice and a scatter of mint.
- Leave to rest for a few minutes, then serve.
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