Low Carb Lamb Pilaf with Cranberries and Almonds
Low Carb Lamb Pilaf with Cranberries and Almonds
This lamb pilaf is rich with tender lamb, fluffy cauliflower rice, tart cranberries, crunchy almonds and topped with aromatic herbs.This is a great recipe for making in bulk to be reheated for lunches throughout the week.
Ingredients
- 500 g lamb leg diced
- 4 cardamom pods
- 400 g cauliflower rice
- 40 g almonds toasted
- 2 tbsp extra virgin olive oil
- 2 tbsp dried cranberries sugar free
- 480 ml chicken stock
- 1 clove garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ medium red onion sliced
- 5 g fresh coriander (cilantro) chopped
- 7.5 g fresh mint chopped
- salt and pepper to season
Instructions
- Heat a tablespoon of olive oil in a large pan or casserole dish over a medium/high heat. Add the diced lamb and onion and season to taste. Cook until the onion is tender and the lamb is browned all over.
- Add the garlic, cumin, coriander, ginger, cinnamon and cardamom pods. Stir well to combine.
- Add the cauliflower rice and stir well to combine, coating in the seasonings.
- Add the stock and cranberries and bring to a gentle boil, then simmer until all the liquid has been absorbed. Stir frequently.
- Scatter over the toasted almonds, mint and coriander to serve.
Nutrition
Calories: 525kcalCarbohydrates: 19gProtein: 36gFat: 35gFiber: 3g
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