Spiced Lamb with Cauliflower Rice

1. 1

   Peel and chop the vegetables.

2. 2

   Fry the cubes of lamb in a large frying pan with a little olive oil.

3. 3

   When lightly browned transfer to a casserole dish.

4. 4

   Fry the onion in the same frying pan, with a little more olive oil if needed.

5. 5

   When golden add the garlic and ginger, stir through then transfer to the casserole with the chopped vegetables (no need to fry these).

6. 6

   Preheat the oven to 180C/Gas 4.

7. 7

   Add the tomatoes and their juice, if tinned, to the frying pan, together with the spice paste, add a couple of glasses of water and stir it all together, bringing to a simmer.

8. 8

   Pour into the casserole.

9. 9

   The ingredients should be just covered with water, you don't want too much.

10. 10

    Bring to a simmer on the stove, cover, then transfer to the oven.

11. 11

    Cook for 90 minutes, stirring a couple of times, then check the lamb is tender and the liquid has mostly evaporated.

12. 12

    Cook for another 30 minutes with the heat turned down to 160C/Gas 3 if you like a really tender, almost shredded end result.

13. 13

    To make the cauliflower rice cut the cauliflower into florets and blitz briefly in a food processor.

14. 14

    Transfer to 'rice' to a large frying pan with some melted butter, dripping or olive oil and salt and pepper.

15. 15

    Stir fry the cauliflower for 3-4 minutes.

16. 16

    Serve the spiced lamb with the cauliflower rice and some mango chutney.

* Per serving · 4 servings · Values may vary.