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Indian lamb and cauliflower pilaf

Indian lamb and cauliflower pilaf

Total Time
50 min
10 min
30 min


Lamb leg steak, raw

240 g, (Buy 300g), fat trimmed, cut into 2.5cm pieces

Garam masala

1 tbs

Brown onion

1 medium, finely chopped

Basmati rice

1 cup(s), (180g)

Ground turmeric

1 tsp

Chicken stock cube

1 individual, to make 375ml (1½ cup) chicken stock


600 g, cut into small florets

Baby spinach

100 g

Fresh coriander

½ cup(s)

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over medium-high heat. Combine lamb and garam masala in a bowl. Cook lamb, turning, for 3 minutes or until browned. Transfer to a plate.
  2. Lightly spray same pan with oil and heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add rice and turmeric and cook, stirring, for 1 minute to coat.
  3. Add lamb and stock and bring to the boil. Arrange cauliflower over rice mixture. Reduce heat and simmer, covered, for 15 minutes or until rice is almost tender. Set aside, covered, for 10 minutes. Add spinach and stir to combine. Sprinkle with coriander to serve.


TIPS: Garam masala is a popular Indian spice blend (usually pepper, caraway seeds, fennel seeds, cardamom, cinnamon and cloves). Find it in the spice aisle of most supermarkets. • Add it: 200g 99% fat-free plain yoghurt mixed with 1 garlic clove (crushed), 1 tsp finely grated lime rind and 2 tsp lime juice to serve. • Swap it: Lamb for skinless chicken breast fillets.