Mindful Chef’s Lamb Tikka Kebabs With Dried Apricots, Cardamom & Cauliflower Rice

LambTikkaKebabsCauliApricotRice

These smoky, chargrilled lamb kebabs are deliciously tender and packed full of flavour, thanks to the warming blend of cumin, chilli, paprika, ginger, cardamom and nutmeg in the tikka spice.

The fragrant cauliflower rice alongside is flavoured with dried apricots for sweetness, crushed cardamom seeds and wonder spice turmeric, which has long been regarded as having a wealth of beneficial properties. Curcumin is the powerful antioxidant in turmeric, giving it its bright golden yellow colour and helping fight free-radical damage.

Ingredients
• 1 tbsp. tikka spice powder
• Coconut oil
• 300g diced lamb shoulder/neck
• 1 onion
• 1 red pepper
• 50g dried apricots
• 8 cardamom pods
• 1 cauliflower
• ½ tsp turmeric
• 40g spinach
• Juice of ½ lemon
• Sea salt and black pepper
• 4 skewers

Method
1 In a bowl, mix the tikka spice with 1 tablespoon of oil and a pinch of salt. Add the lamb, stir to coat, and set aside to marinate until needed.
2 Finely slice the onion. Cut the red pepper into bite-sized pieces and slice each dried apricot into quarters. Remove the cardamom seeds from the pods, lightly bruise the seeds with a rolling pin or crush in a pestle and mortar, and discard the pods.
3 Using a grater, grate the cauliflower to a rice consistency. Thread pieces of lamb and red pepper alternately on to each skewer.
4 Preheat a griddle pan (or barbecue) on a medium-high heat. Cook the kebabs for 10–15 minutes, turning every 2–3 minutes.
5 Meanwhile, in a medium-sized pan, heat 1 teaspoon of oil on a medium heat and cook the onion, cardamom seeds and turmeric for 5 minutes, until the onion has softened. Add the dried apricots, cauliflower rice and 1 tablespoon of cold water and cook for 3 minutes, stirring frequently.
6 Stir the spinach and lemon juice into the cauliflower rice and cook for 2 minutes, or until the spinach has wilted. Season with salt and pepper.
7 Serve 2 kebabs on each plate, alongside the cauliflower rice.

Recipe taken from Mindful Chef Eat Well, Live Better: The number 1 healthy eating book of 2017, by Myles Hopper and Giles Humphries. Published by Century, RRP £20. Purchase from Amazon, here and to find out more about Mindful Chef, visit: https://www.mindfulchef.com

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