Lamb with Cauliflower and Chickpeas
From ‘River Cottage Light and Easy’ by Hugh Fearnley-Whittingstall
Servings Prep Time
2-3 10minutes
Cook Time
15minutes
Servings Prep Time
2-3 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Stir fry the lamp pieces in the oil in a large frying pan for a minute or two.
  2. Add the cauliflower and cumin and cook over a medium-high heat for 8 minutes, stirring from time to time until both are lightly browned.
  3. Add the garlic and sesame seeds, cook for a minute more, then add the chickpeas, lemon juice, salt and pepper and fry for a few more minutes.
  4. Heap the mixture into warm serving bowls, scatter over the carrot, a squeeze of orange or lemon juice and a scatter of mint.
  5. Leave to rest for a few minutes, then serve.