[Sticky] Easy Lamb Pilaf

This pilaf has been prepared with minced grass fed lamb but is also a great way to use up leftover cooked and shredded lamb.

Ingredients:

• 1 tbsp diet compliant fat
• 1 medium red onion, finely diced
• 2 cloves garlic, thinly sliced
• 500g grass fed lamb mince
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Sea salt
• 4 cups cauliflower rice
• 1 cup chicken stock
• 1/2 medium lemon

Optional serving ideas: Pomegranate seeds, Toasted flaked almonds, Toasted pine nuts, Fresh coriander, Plain yoghurt/coconut milk yoghurt.

Method: Number of Servings 4 / Prep Time 10 minutes – Cook Time 20 Minutes

1. Heat the fat in a large frying pan over a low/medium heat. Add the onion and garlic, sweating gently for a few minutes until tender and fragrant.

2. Add the minced lamb to the pan along with the dried spices, adding more or less to taste, and a good pinch of salt. Stir well to combine and cook the lamb until browned all over.

3. Add the cauliflower rice to the pan and stir well.

4. Add the chicken stock to the pan and bring to a boil. Reduce down to a simmer and continue simmering until all the liquid has evaporated, stirring occasionally.

5. Divide the pilaf between individual serving bowls, fluff with a fork to separate the grains, and drizzle each bowl with a squeeze of lemon juice. Garnish with optional toppings to serve.

Nutritional Information Per Serving: (does not include any of the optional toppings)

• 6g carbs
• 4g fibre
• 30g fat
• 32g protein
• 436 kcals