Spiced Lamb with Cauliflower Rice

• 1 large onion
• 500 g lamb shoulder or rump, cubed
• 1/2 large beetroot
• 1 small sweet potato
• 1 carrot
• 1 clove garlic
• 2 tbsp spice paste, I used Rogan Josh
• 1/2 tin tomatoes or 2 large fresh, chopped
• 1 cauliflower, trimmed and core discarded
• to taste Salt and pepper

1. Peel and chop the vegetables.
2. Fry the cubes of lamb in a large frying pan with a little olive oil.
3. When lightly browned transfer to a casserole dish.
4. Fry the onion in the same frying pan, with a little more olive oil if needed.
5. When golden add the garlic and ginger, stir through then transfer to the casserole with the chopped vegetables (no need to fry these).
6. Preheat the oven to 180C/Gas 4.
7. Add the tomatoes and their juice, if tinned, to the frying pan, together with the spice paste, add a couple of glasses of water and stir it all together, bringing to a simmer.
8. Pour into the casserole.
9. The ingredients should be just covered with water, you don't want too much.
10. Bring to a simmer on the stove, cover, then transfer to the oven.
11. Cook for 90 minutes, stirring a couple of times, then check the lamb is tender and the liquid has mostly evaporated.
12. Cook for another 30 minutes with the heat turned down to 160C/Gas 3 if you like a really tender, almost shredded end result.
13. To make the cauliflower rice cut the cauliflower into florets and blitz briefly in a food processor.
14. Transfer to 'rice' to a large frying pan with some melted butter, dripping or olive oil and salt and pepper.
15. Stir fry the cauliflower for 3-4 minutes.
16. Serve the spiced lamb with the cauliflower rice and some mango chutney.

onion, beetroot, sweet potato, carrot, clove garlic, spice paste, tomatoes, cauliflower, salt

Taken from cookpad.com/us/recipes/492921-spiced-lamb-with-cauliflower-rice (may not work)