Morrocan Spiced Cauliflower Rice with Lamb Kofta
GLUTEN FREE, DAIRY FREE, SOY FREE, EGG FREE, PALEO
This meal is one of those dinners that you can happily eat at any time of year. I mean, no one wants to chomp away on a crisp, cold salad in the depths of winter…and who wants to slurp up a steaming bowl of soup on a sweltering day? Not me, thank you!
But this meal is one of the few that evade being put in seasonal box. So enjoy all year ‘round!
Recipe (serves 4)
LAMB KOFTA
500g lamb mince
100g pureed lamb liver (optional)
½ medium sweet potato, diced
1 carrot, diced
1 red bullhorn pepper, diced
2 spring onions, finely chopped
2 cloves of garlic, finely chopped
1 fresh tomato, diced
¼ cup passata
½ cup bone broth (or water)
½ cup fresh coriander, roughly chopped
¼ cup fresh mint, roughly chopped
½ teaspoon finely grated fresh ginger
1 knob of finely grated fresh turmeric
1 tbsp maple syrup
Salt and pepper
Dried and ground cumin, paprika and turmeric
A squeeze of lemon juice to serve
FOR THE CAULIFLOWER RICE
½ head of cauliflower (florets only)
1/3 cup almonds, roughly chopped
¼ cup sultanas
Olive oil
Salt and pepper
Dried and ground paprika and turmeric
Method
Preheat the oven to 200C, line a large baking tray with baking paper and set aside.
Heat a large frying pan over a medium-high heat with enough olive oil to completely coat the base of the pan.
Now prepare your lamb kofta. Place your pureed lamb liver and lamb mince in a mixing bowl along with ½ teaspoon of salt, ¼ teaspoon cracked black pepper, ¼ teaspoon paprika, ¼ teaspoon turmeric, a ¼ cup fresh coriander and 2 tbsp passata. Mix thoroughly and, using well oiled hands, roll into balls.
Now place the kofta into your pre-heated pan and cook for 3-5 minutes on one side before turning and cooking on the other side for a further 3-5 minutes (or until they look almost caramelised).
Now ensure all the edges of your kofta are sealed and reduce the heat to medium-low.
Add the vegetables to your pan along with all your herbs and spices (reserving some fresh mint and coriander for serving).
Saute until your vegetables start to become tender, then add the remaining passata, bone broth and maple syrup, stir to combine and cover.
Meanwhile, place your cauliflower in a high speed blender and pulse until it resembles a coarse rice. Now spread the ‘rice’ evenly onto your prepared baking tray and sprinkle with chopped almonds, olive oil, salt and spices.
Bake for in the oven for 10 minutes.
Once cooked, sprinkle your rice with sultanas and serve into bowls.
Top with lamb kofta and a good serving of the beautiful vegetable sauce. Garnish with your reserved fresh herbs and a squeeze of fresh lemon juice, enjoy!
