Lamb with cauliflower and chickpeas - River Cottage

Name: Lamb with cauliflower and chickpeas - River Cottage
Ingredients: 2 tablespoons rapeseed or sunflower oil; 350-400g lamb leg steak, cut into 3-4cm cubes; ½ medium cauliflower, trimmed and cut into small florets; ½ 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)

rivercottage.net

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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Ingredients

2 tablespoons rapeseed or sunflower oil
350-400g lamb leg steak, cut into 3-4cm cubes
½ medium cauliflower, trimmed and cut into small florets
½ 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)