Cauliflower pilaf with grilled lamb cutlets
16
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
An easy and tasty mid-week meal that the whole family will love. The rustic spices in the pilaf are paired perfectly with the sweet currants.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Ground cumin
1 tsp
Ground coriander
1 tsp
Ground turmeric
½ tsp
Basmati rice
1¼ cup(s)
Chicken stock
2½ cup(s), (625ml)
Cauliflower
400 g, (florets)
Baby spinach
3 cup(s), (100g)
Currants
2 tbs
Lamb Frenched cutlet or rack, raw
320 g, (Buy 8x50g), fat trimmed
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin, coriander and turmeric and cook, stirring, for 1 minute or until fragrant.
2
Add rice and stir until well coated. Add stock and cauliflower and bring to the boil. Reduce heat and simmer, covered, for 15–20 minutes or until stock has almost completely absorbed.
3
Remove from heat. Top rice with spinach and currants. Cover saucepan with a tea towel. Replace lid and set aside to steam for 5 minutes or until rice is tender.
4
Meanwhile, preheat a large chargrill or barbecue over high heat. Lightly spray lamb with oil and season with freshly ground black pepper. Grill for 2 minutes each side or until cooked to your liking. Fluff pilaf with a fork before serving with lamb.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.