Lamb Kebabs with Cilantro Mint Cauliflower Puree

• Gluten free

• Meat

  • 16 oz Ground lamb

• Produce

  • 1/2 cup Cilantro, loosely packed
  • 1/2 tsp Coriander, powdered
  • 1 tsp Garlic
  • 1 tsp Garlic powder
  • 1 tsp Ginger
  • 6 Mint, leaves
  • 1/4 head Of a cauliflower
  • 1/2 Red onion

• Baking & Spices

  • 1 tsp Cayenne
  • 1 tsp Garam masala
  • 1 Salt
  • 1 Salt and fresh crushed black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, powdered

• Dairy

  • 1/2 cup Sour cream

Found on cookingcurries.com

Description

Ingredients

• 16 oz ground lamb
• ½ red onion, chopped
• 1 tsp crushed ginger
• 1 tsp minced garlic
• ½ tsp powdered cumin
• ½ tsp powdered coriander
• 1 tsp cayenne
• 1 tsp garam masala
• salt and fresh crushed black pepper, to taste
• 2 tbsp olive oil
• For the Cilantro Mint Cauliflower Puree
• ¼ head of a cauliflower, about 2 – 2½ cups
• 1 tsp garlic powder
• ½ cup cilantro, loosely packed
• 6-7 mint leaves
• ½ cup sour cream
• salt, to taste

Directions

• Preheat the oven to 400F. Mix all the ingredients together for the lamb kebabs and make small balls out of it. Grease a baking sheet with cooking spray and line the kebab balls on it. Bake for 30 mins.
• For the Cauliflower Puree – Cook the cauliflower in salted boiling water until soft. Drain and put it in a food processor along with the garlic powder, cilantro, mint, sour cream and little more salt. Puree till soft.
• Serve with a little of the Cauliflower Puree smeared on a plate topped with one kebab and a toothpick to easily pick it up with.