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Lamb Korma with Spiced Cauliflower Rice Recipe


Healthy Lamb Korma with Spiced Cauliflower Rice Recipe

Credit: Georgia Harding

One of my favourite ways to eat lamb is in a slow-cooked curry. Despite the long list of ingredients, this Lamb Korma with Spiced Cauliflower Rice is actually very easy to make and is a beautifully spiced, delicious meal.

Serves: 4

Ingredients

Method

  • 1–2 large cloves garlic, peeled
  • 2–3cm fresh ginger, peeled
  • Small red chilli, to taste (or add individually at the table to control heat)
  • 100g almonds
  • 100g cashew nuts
  • 200mL full-fat natural or coconut yoghurt
  • 200mL coconut water
  • 2 tbsp ghee or coconut oil
  • 1 large onion, sliced
  • 1 cinnamon quill
  • 5 cardamom pods, bruised slightly with top of knife handle
  • 3 whole cloves
  • 1 bay leaf
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp garam masala
  • 1kg lamb shoulder, diced
  • 1 cup cooked or tinned chickpeas, drained & rinsed
  • Juice ½ lemon
  • Large handful coriander leaves, roughly chopped
  1. Pre-heat oven to 150°C.
  2. In food processor, pulverise garlic, ginger, chilli, almonds and cashew nuts until paste is formed.
  3. Scrape down sides, add yoghurt and coconut water and blend until well combined. Set aside.
  4. On stovetop, heat ovenproof dish (with lid) and add coconut oil or ghee to melt. Add onion and cinnamon quill, cardamom, cloves, bay leaf, ground coriander, turmeric and garam masala.
  5. Cook over low heat for couple of mins until fragrant.
  6. Add lamb pieces and mixture from food processor and stir well to combine.
  7. Put lid on dish and place in pre-heated oven to slow cook for 2 hours. Add chickpeas and cook for 1 more hour or until sauce has thickened and meat is tender.
  8. Stir in lemon juice and fresh coriander.

Ingredients

Method

  • Cauliflower Rice
  • 1 tbsp ghee or coconut oil
  • 1 small red onion, finely diced
  • 1 small cauliflower, broken into pieces
  • 1 tsp cinnamon, ground
  • Good pinch sea salt

  • Salad greens or steamed vegies, to serve
  1. Start cauliflower rice just before korma is ready. In pan, heat ghee or coconut oil over moderate heat. Add onion and sauté until soft (couple of mins).
  2. Put cauliflower in food processor and pulse to rice-like consistency. Add to pan with cinnamon and salt and sauté for a couple of mins, stirring constantly until it is just starting to soften.
  3. Serve with lamb korma immediately with green salad or side of steamed vegies.



 

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.