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.

You'll need

1 tbsp garam masala 2 garlic cloves, finely grated 2 tbsp vegetable oil 4 lamb rumps (about 200gm each), at room temperature 80 ml (⅓ cup) rice wine vinegar Plain yoghurt and coriander, to serve   Cauliflower rice 600 gm cauliflower, coarsely chopped 1 tbsp vegetable oil 1 golden shallot, finely chopped 5 gm (1cm piece) ginger, finely grated 1 garlic clove, finely chopped 1 sprig fresh curry leaves 1 tsp ground turmeric 3 tsp nigella seeds 55 gm (⅓ cup) currants 80 gm (½ cup) roasted almonds 1 cup coriander, coarsely chopped


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2017

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