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Lebanese inspired lamb with cauliflower

The middle Eastern flavours combine so well in this one pot dish. Even if you're not a fan of cauliflower this goes down a treat.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 large cauliflower cut into small florets
  • 500 g lamb mince organic if possible
  • 35 g pine nuts
  • 3 tbs olive oil
  • 3 cloves garlic, large crushed
  • 85 g coriander chopped
  • 1/2 tsp cinnamon ground
  • 1/2 tsp salt
  • black pepper to taste
  • 225 ml boiling water

Instructions
 

  • Heat the olive oil over a medium heat and brown the pine nuts until golden. Remove with a slotted spoon and set aside.
  • Increase the heat and add the cauliflower florets. Fry until charred in places, this adds flavour to the final dish. Remove and set aside.
  • Fry the lamb mince over a fairly high heat for approx 5 minutes to brown it.
  • Add the pine nuts, coriander, garlic, salt, pepper and cinnamon and stir to combine.
  • Add the cauliflower and boiling water. Stir well and cover.
  • Simmer covered for 25 minutes over a medium heat, stirring occasionally, adding a little water if it gets too dry. It is ready when the cauliflower is cooked to your liking.
  • For extra flavour leave to stand for 15 minutes before serving. It freezes well.