Lamb with cauliflower, chickpeas and carrots
This lovely lamb dish starts with the sort of ingredients you might find in a slow-cooked stew – meat, pulses, carrots – but turns them around very quickly into something much lighter and fresher.
1 tbsp olive or vegetable oil
350–400g lamb leg steak, cut into 3–4cm cubes
½ medium cauliflower, cut into small florets
½ teaspoon cumin seeds
1 garlic clove, chopped
400g tin chickpeas, drained and rinsed
A generous squeeze of lemon juice
1 smallish carrot, peeled and coarsely grated
salt and pepper
Heat the oil in a large frying pan over a high heat. Add the lamb pieces, stir-fry for a minute or two until starting to colour nicely, then add the cauliflower and cumin. Cook over a medium-high heat for about 8 minutes, stirring or tossing from time to time, until the lamb and cauliflower are both lightly browned, and the cauliflower is softened a little.
Throw in the garlic and cook for a minute more, then add the chickpeas, a good squeeze of lemon juice, a pinch of salt and a grinding of pepper. Stir-fry for a couple of minutes to heat the chickpeas through, then take off the heat.
Heap the mixture into warm serving bowls. Scatter over the carrot, then give the whole thing a squeeze more lemon juice. Give the dish a few minutes to cool slightly (this gives the lamb a chance to ‘rest’), then serve.
This recipe is adapted from River Cottage Light and Easy: Healthy Recipes for Every Day by Hugh Fearnley-Whittingstall.