Lamb rump with almond, sour currant and cauliflower rice
We've lightened things up here by using cauliflower rice instead of basmati. The currants soaked in vinegar are the ideal foil to the richness of the lamb.
We’ve lightened things up here by using cauliflower rice instead of basmati. The currants soaked in vinegar are the ideal foil to the richness of the lamb.
Ingredients
Cauliflower rice
Method
1.Preheat oven to 200C. Combine garam masala, garlic and half the oil in a large bowl, season to taste, add lamb and massage to coat well. Heat remaining oil in a large frying pan over high heat, add lamb and fry until well browned all over (3-4 minutes). Transfer to a baking tray and roast until medium-rare or internal temperature reaches 58C on a meat thermometer (10-12 minutes). Cover loosely with foil and rest for 5-10 minutes.
2.For cauliflower rice, bring vinegar to the boil, add currants and remove from heat. Process cauliflower in a food processor until very finely chopped. Heat oil in a large frying pan over high heat, add shallot, ginger, garlic and curry leaves, and sauté until tender (2-3 minutes). Add turmeric and nigella seeds, stir until fragrant, then add cauliflower and stir until tender (2-3 minutes). Strain currants, add to pan along with roasted almonds and coriander, season to taste. Top cauliflower rice with sliced lamb, scatter with coriander and serve with yoghurt.
William Meppem
