Lamb with Cauliflower and Chickpeas
From ‘River Cottage Light and Easy’ by Hugh Fearnley-Whittingstall
Courses
Main
Servings
Prep Time
2
-3
10
minutes
Cook Time
15
minutes
Servings
Prep Time
2
-3
10
minutes
Cook Time
15
minutes
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
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.