Another wonderful recipe that arrived in my inbox from Food52 and it’s one of our favorites – enjoy!
Spiced Lamb with Cauliflower Tabbouleh – this recipe serves the 4 of us
2 cloves of garlic, minced
1 head of cauliflower, cored and finely chopped (I used a 680 g bag of chopped cauliflower)
2 lbs. ground lamb
4 T. baharat or hawaij spice blend (OR, if you can’t track any down, use 1 T. EACH of cardamom, turmeric, coriander AND cumin)
1 English cucumber, sliced in half lengthwise, seeds scraped out, then diced
3–4 tomatoes chopped OR 3 or so cups of halved cherry or grape tomatoes
zest and juice of 1 lemon
1/2 c. chopped fresh parsley
salt AND freshly ground pepper to taste
garnishes – chopped cilantro, full-fat Greek yogurt, flaky sea salt, hot sauce
1/2 c. EACH warm water AND tahini – you may need more water
1/2 t. garlic powder
3 T. fresh lemon juice (usually from 1 large lemon)
salt to taste
In a large skillet, heat up a bit of olive oil over medium high heat and cook the garlic for a couple of minutes until fragrant. Add in the chopped cauliflower and cook and stir for several minutes until the cauliflower is softened and beginning to brown a little bit. Season with salt and pepper, drizzle with a titch more olive oil and transfer it all to a large bowl. Add in the cucumber, tomatoes, lemon zest, juice and parsley and stir well to combine.
Using the same skillet, add a bit more olive oil and all of the ground lamb and spices. Cook and stir frequently, making sure to break up the meat. Continue to cook until the lamb is no longer pink and it’s well combined with the spices.
For the sauce, whisk together the ingredients in a small bowl and add more warm water if necessary to make it pour-able, then check it to see if it needs more salt.
To serve! Divide the cauliflower mix up among 4 (or more) bowls, top up with the lamb and then drizzle on as much sauce as you’d like. Garnish as you wish (though the yogurt is now kind of a must), and dive right in.
- Category: Ground Lamb, Cauliflower