Keto Lamb Pilaf
This simple yet tasty pilaf makes a quick, easy and filling
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with baking paper. Add the flaked almonds and pine nuts to the tray and toast for 3-4 minutes until golden brown. Set aside.
Step 2
Heat the olive oil in a large pan over a medium heat. Finely slice the garlic and add to the pan along with the onion, cooking until tender. Add the ground lamb to the pan and cook until browned all over. Add the cumin, coriander and cinnamon and stir well to combine.
Step 3
Add the riced cauliflower to the pan and mix well.
Step 4
Add the stock to the pan and season to taste, stirring well. Bring to a boil then simmer until all the stock has been absorbed.
Step 5
Add the spinach to the pan, stirring until just wilted, then remove from the heat.
Step 6
Roughly chop the mint leaves and olives and stir through the pilaf. Scatter with the toasted nuts to serve.
Ingredients
- Ground Lamb – 9 ounce
- Pitted Kalamata Olives by Mezzetta – 9 olives
- Riced Cauliflower by Trader Joe’s – 2 cup
- Peppermint, Fresh – 1 cup
- Pine Nuts – 1 tablespoon, whole pieces
- Blanched Slivered Almonds by Blue Diamond – 1 tablespoon
- Red Onion – 1 tablespoon, chopped
- Olive Oil – 1 tablespoon
- Garlic, Fresh – 1 clove
- Cinnamon – 1 teaspoon
- Coriander by Gourmet Garden – 1 tsp
- Cumin, Ground – 1 teaspoon
- Vegetable Broth, Bouillon Or Consomme – ½ cup
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
- Spinach – 1 cup