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Lamb with cauliflower and chickpeas | Hugh Fearnley-...

River Cottage Follow
  • Video description
  • 6 years ago
This lovely lamb dish starts with the sort of ingredients you might expect to find in a slow-cooked stew – meat, pulses, carrots – but turns them around very quickly into something lighter and fresher.

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Serves 2–3
2 tablespoons rapeseed or sunflower oil
350–400g lamb leg steak, cut into 3–4cm cubes
1⁄2 medium cauliflower, trimmed and cut into small florets
1⁄2 teaspoon cumin seeds
1 garlic clove, chopped
1 tablespoon sesame seeds
400g tin chickpeas, drained and rinsed
A generous squeeze of lemon juice
A squeeze of orange juice (optional)
1 smallish carrot (about 75g), peeled and coarsely grated (or cut into matchsticks)
Sea salt and freshly ground black pepper
A little torn mint, to finish (optional)


Heat the oil in a large frying pan over a high heat. Add the lamb pieces, stir-fry for a minute or two until starting to colour nicely, then add the cauliflower and cumin.

Cook over a medium-high heat for about 8 minutes, stirring or tossing from time to time, until the lamb and cauliflower are both lightly browned, and the cauliflower is softened a little but still nicely al dente.

Throw in the garlic and sesame seeds, cook for a minute more, then add the chickpeas, a good squeeze of lemon juice, a pinch of salt and a grinding of pepper. Stir-fry for a couple of minutes to heat the chickpeas through, then take off the heat.

Heap the mixture into warm serving bowls. Scatter over the carrot, then give the whole thing a squeeze of orange juice (or just more lemon juice if you prefer).

Scatter with mint if you’ve got it. Leave for a few minutes to allow the lamb time to rest, then serve.

• Recipe taken from Hugh's new book, River Cottage Light & Easy, published by Bloomsbury.

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