Lamb Steak with Cauliflower Rice and Almonds

Ingredients

• 3 cloves garlic
• 1 tbsp Garam Masala
• 4 tbsp olive oil
• 4 lamb chops (150 g each)
• 30 dried Berberis berries (2 tbsp)
• 600 g cauliflower florets
• 1 Shallot
• 20 g ginger root
• 1 small handful curry leaves
• 1 tsp turmeric powder
• 2 tsp black cumin seeds
• Salt
• Pepper
• 80 g roasted almond kernels
• 150 g Greek yogurt
• 1 handful coriander (5 g)
• 1 Organic Lime

Instructions

1. 1.

   For the meat, peel and finely chop 2 cloves of garlic, mix with Garam Masala and 1 tbsp oil. Pat lamb chops dry. Heat 2 tbsp oil in a pan; sear chops on both sides for 3–4 minutes over medium heat. Transfer to a baking dish and bake at 160 °C (fan 140 °C) for 15–20 minutes.

2. 2.

   Soak Berberis berries in water. Wash cauliflower and pulse in a food processor until fine crumbs form. Peel and finely chop shallot, ginger, and remaining garlic.

3. 3.

   Heat the rest of the oil in a pan. Sauté shallot, ginger, and garlic for 3 minutes over medium heat. Rinse curry leaves, pat dry, add to pan with cauliflower crumbs and cook for 5 minutes while stirring. Season with turmeric, black cumin, salt, and pepper. Drain Berberis berries and fold into the cauliflower rice along with almonds.

4. 4.

   Remove lamb from oven and let rest for 5 minutes. Plate cauliflower rice, slice lamb chops into pieces, and arrange on top. Spoon Greek yogurt onto a small bowl and serve alongside. Peel lime hot and cut into wedges. Rinse coriander, pat dry, tear leaves, and sprinkle over lamb. Serve with lime wedges.