I wanted to find a use for the remainder of the lamb mince from the kofta kebabs yesterday and we also had a cauliflower that really needed to be used. I found this recipe on line (or something similar!) and made my own variation…. substituting tamarind paste with hoisin sauce – as I didn’t have any tamarind paste to add that nice sweet flavour that this dish needed. It’s not really a curry, not at all spicy but the flavours were lovely.
I served mine with half a mini garlic and coriander naan bread (64 cals) and 50g dry weight of brown basmati rice (177 cals). Total for the meal therefore 551 calories.
Preparation Time: 25 mins
Cooking Time: 45 mins
Calories per serving: 310
Onions, Raw, Average – 105g
Oil, Olive, Average – 11ml
Garlic, Raw – 2 Cloves/6g
Cauliflower, Raw – 340g
Lamb, Mince, 20% Fat – 250g
Potatoes, Charlotte – 250g
Celery, 1 stick – 60g
Stock Pot, White Wine, As Sold – 1 Pot/28g
Water, Mineral Or Tap – 2 Glass/400ml
Red Pepper -100g
Turmeric, Powder – 1 Tsp/3g
Cinnamon, Ground – ½ Tsp/1.5g
Cloves, Ground – ¼ Tsp/0.525g
Ginger, Ground – 1 Tsp/2g
Thyme, Dried, Average – 1 Tsp/1g
Tamarind, Paste – 2 Tsps/10g
Petit Pois, Frozen – 1 Serving/100g
Mint, Fresh – 2 Tbsp/3.2g
Coriander, Leaves, Fresh – 10g
Preparation: Peel and finely dice the onion, the garlic and the carrot. De-seed and chop the pepper into bite sized pieces. Trim and finely dice the celery. Peel the potato and cut into 1cm cubes. Remove the cauliflower outer leaves and cut the florets into bite sized chunks.
Heat up oil in heavy-bottomed pot over medium heat.
Add onion, celery and carrot and cook until translucent, about 3 mins.
Add crushed garlic, turmeric powder, ground ginger, dried thyme, ground cinnamon and ground clove
Stir to mix, until onions are well coated and fragrant.
Stir in the minced lamb, mixing well, spreading out in an even layer. Brown to get a nice searing effect).
Cook for 5 minutes, crumbling the minced lamb with the spatula as it cooks.
Mix in the tamarind paste. (I used 35ml of hoisin sauce instead, as I didn’t have any tamarind paste, similar flavour).
Stir in the potato, cauliflower, stock pot and water. Bring to the boil
Once it resumes simmering, lower the heat to med-low, cover and cook for 20 – 30 minutes (Check on it and stir occasionally if necessary).
Finally, stir in the green peas, return to a simmer and cook for 3 more minutes.
Season to taste with salt and pepper.
Garnish with chopped mint and coriander.
Serve with hot flatbread or rice.
Nutrition Data Per Serving
Calories (kcal) 310
Carbohydrate (g) 22.1
Fat (g) 16.3
Fibre (g) 4.9
Fruit & Veg 2.4
Protein (g) 17.2