Lamb with Cauliflower Rice and Almonds
Lamb with cauliflower rice and almonds - Gourmet dish with fitness factor
Healthy, because
Even smarter
Nutritional values
Cauliflower not only has a lot of vitamin C to offer, but also so-called glucosinolates, which protect our cells from free radicals and kill bacteria.
Cauliflower is a real all-rounder and more than just a simple vegetable side dish. Since it has a similar structure, shape and consistency to rice or couscous when chopped, the florets can be used, for example, to conjure up a delicious salad with fewer carbohydrates. For this purpose, the cabbage is grated with a coarse grater and processed either raw or lightly fried.
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 59.4 μg | (99 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 1,182 mg | (30 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 7.3 μg | (4 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 395 mg | |||
| Cholesterol | 152 mg |
Ingredients
- Ingredients
- 3 garlic cloves
- 1 Tbsp Garam Masala
- 4 Tbsps olive oil
- 6 ozs Lamb fillet
- 2 Tbsps dried Cranberry
- 22 ozs cauliflower florets
- 1 shallot
- ¾ oz ginger roots
- 1 sm handful Curry leaves
- 1 tsp ground Turmeric
- 2 tsps black caraway
- salt
- peppers
- 5 ozs roasted almonds
- 5 ozs Greek yogurt
- 1 handful cilantro
- 1 organic lime
Kitchen utensils
Preparation steps
For the meat, peel 2 cloves of garlic, chop finely, and mix with garam masala, and 1 tablespoon oil. Rinse lamb and pat dry. Heat 2 tablespoons of oil in a pan. Sear lamb in oil over medium heat for 3-4 minutes on both sides. Remove from the pan, place in a baking dish and cook in a preheated oven at 160 °C / 320 °F for 15-20 minutes.
For the cauliflower rice, soak cranberries in hot water to soften them. Wash cauliflower and chop in a blitz chopper to fine crumbs. Peel and finely chop the shallot, ginger, and remaining garlic.
Heat remaining oil in a frying pan. Fry shallot, ginger, and garlic in it for 3 minutes over medium heat. Wash curry leaves, shake dry, add to pan with cauliflower crumbs and fry for 5 minutes, tossing. Season with turmeric, black cumin, salt, and pepper. Finally, drain cranberries and mix them into cauliflower rice with almonds.
Remove meat from the oven and let rest for 5 minutes. Arrange cauliflower rice on plates, cut lamb steaks into slices and arrange on top. Pour yogurt into a bowl and place on top. Rinse limes in hot water and cut into wedges. Wash coriander, shake dry, pluck leaves and sprinkle over lamb steaks. Serve with the lime wedges.
