Lamb rump with almond, sour currant and cauliflower rice

AT A GLANCE

  • Serves 4 people

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.

  • 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.

Topics:

MAIN, FAST, LAMB, CAULIFLOWER

Recipe:

MAX ADEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Aug 2017

Aug 2017

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