Servings: 4 · Prep Time: 5 mins · Cooking Time: 15 mins
Total Time: 20 mins
This lamb pilaf is rich with tender lamb, fluffy cauliflower rice, tart cranberries, crunchy almonds and topped with aromatic herbs. This is a great recipe for making in bulk to be reheated for lunches throughout the week.
- lamb leg (500g diced)
- cardamom pods
- cauliflower rice (4 cups)
- almonds (4 tbsp toasted)
- olive oil (2 tbsp)
- sugar free dried cranberries (2 tbsp)
- chicken stock (2 cups)
- garlic (1 clove minced)
- ground cumin (1 tsp)
- ground coriander (1 tsp)
- ground ginger (1 tsp)
- ground cinnamon (1 tsp)
- red onion (1/2 medium sliced)
- fresh coriander (1/4 cup chopped)
- fresh mint (1/4 cup chopped)
- salt and freshly ground black pepper (pinch)
Heat a tablespoon of olive oil in a large pan or casserole dish over a medium/high heat. Add the diced lamb and onion and season to taste. Cook until the onion is tender and the lamb is browned all over.
Add the garlic, cumin, coriander, ginger, cinnamon and cardamom pods. Stir well to combine.
Add the cauliflower rice and stir well to combine, coating in the seasonings.
Add the stock and cranberries and bring to a gentle boil, then simmer until all the liquid has been absorbed. Stir frequently.
Scatter over the toasted almonds, mint and coriander to serve.
Lamb Low Carb Pilaf with Cranberries and Almonds 1.CR2
Lamb Low Carb Pilaf with Cranberries and Almonds 2.CR2
Lamb Low Carb Pilaf with Cranberries and Almonds 3.CR2