How to make lamb tikka kebabs and apricot cauli rice

Succulent spiced lamb kebabs paired with fragrant cauliflower rice, apricots, cardamom and turmeric. Come on, come on, tikka nother little piece of my heart now, baby...

Lamb tikka kebabs and apricot cauli rice

½ lemon
½ tsp turmeric
1 brown onion
1 red pepper
1 tbsp tikka masala spice
200g cauli rice
2 x 150g diced lamb leg
40g spinach
4 skewers
4 tsp oil
50g dried apricots
6 cardamom pods

In a bowl, mix the tikka spice with 1 tbsp oil and a pinch of sea salt. Add the diced lamb, stir to coat and set aside to marinate until needed. 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 green shells.

Thread a piece of lamb and piece of red pepper alternately onto each of the 4 skewers. Preheat a griddle pan (or frying pan) on a medium-high heat and add the skewers, cook for 10-12 mins, turning every 2-3 mins, until cooked. Meanwhile, in a medium-sized pan, heat 1 tsp oil on a medium heat and cook the onion, cardamom seeds and turmeric for 5 mins until the onion has softened. Then add the dried apricots, cauli rice, 1 tbsp cold water and cook for 3 mins, stirring frequently.

Then stir in the spinach and the juice from the half lemon to the cauli rice and cook for a further 2 mins until the spinach has wilted. Season with sea salt and black pepper. Serve the lamb tikka kebabs on two warm plates alongside the apricot and cardamom cauli rice.

Recipe from Mindful Chef (mindfulchef.com)