🍽️ Juicy lamb with spiced cauliflower rice and almonds

Name: Juicy lamb with spiced cauliflower rice and almonds
Total time: 30 min
Yield: 4 servings
Ingredients: 3 garlic cloves; 1 tbsp garam masala; 4 tbsp olive oil; 4 lamb loins (150 g each); 30 dried barberries (2 tbsp); 600 g cauliflower florets; 1 shallot; 20 g ginger root; 1 small handful curry leaves; 1 tsp turmeric powder; 2 tsp black cumin seeds; salt; pepper; 80 g roasted almond kernels; 150 g Greek yogurt; 1 handful coriander (5 g); 1 lime

582 kcal · 30 min · 4 servings

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Ingredients

3 garlic cloves
1 tbsp garam masala
4 tbsp olive oil
4 lamb loins (150 g each)
30 dried barberries (2 tbsp)
600 g cauliflower florets
1 shallot
20 g ginger root
1 small handful curry leaves
1 tsp turmeric powder
2 tsp black cumin seeds
salt
pepper
80 g roasted almond kernels
150 g Greek yogurt
1 handful coriander (5 g)
1 lime

Instructions

1. Peel two garlic cloves and chop them very finely.
2. Mix the minced garlic with Garam Masala and one tablespoon of oil.
3. Rinse the lamb under running water and pat it dry with a kitchen towel.
4. Heat two tablespoons of oil in a pan.
5. Fry the meat for about three to four minutes on each side over medium heat.
6. Remove the meat from the pan and place it in a baking dish.
7. Bake the meat in a preheated oven at 160 degrees (convection 140 degrees; gas: level 2) for 15 to 20 minutes.
8. Soak the barberries in water to soften them.
9. Wash the cauliflower and process it in a blender until it resembles fine crumbs.
10. Peel one shallot, a piece of ginger, and the remaining garlic.
11. Finely chop all three ingredients.
12. Heat the remaining oil in a pan.
13. Fry the shallot, ginger, and garlic for three minutes over medium heat.
14. Wash the curry leaves, shake off excess water, and add them along with the cauliflower crumbs to the pan.
15. Fry the mixture for five minutes, stirring constantly.
16. Season with turmeric, black cumin, salt, and pepper.
17. Drain the barberries and fold them in along with the almonds into the cauliflower rice.
18. Remove the meat from the oven and let it rest for five minutes.
19. Divide the cauliflower rice among the plates.
20. Slice the lamb and arrange it on top of the rice.
21. Fill a small bowl with yogurt and place it alongside.
22. Rinse the limes under hot water and cut them into wedges.
23. Wash the coriander, shake off excess water, pluck off the leaves, and sprinkle them over the meat.
24. Serve the lime wedges on the side.

Nutrition per serving

kcal: 582
Protein: 52 g · Fett/Fat: 37 g · Carbs: 10 g