This recipe is perfect for those evenings when you are feeling too lazy to cook. Quicker and tastier than any take-away, it leaves you with no reason to be tempted.

Feeds: 2-3

Cooking time: 15-20 minutes

Ingredients

• 2 tbsp. coconut oil
• 350g grass fed lamb back strap, cut into strips
• 1 tsp. all spice
• 1 tsp. crushed chili
• ½ green capsicum
• ½ red capsicum
• 1 tsp. sesame seeds
• Himalayan salt and black pepper
• 1 small head cauliflower

Method

For the stir-fry

• Heat 1 tsp. of coconut oil in a pan on a medium heat.
• Add the lamb, stir and cook for 2 mins to brown.
• Add the capsicum, sesame seeds, salt and pepper; cook for a further few minutes stirring occasionally whilst you make the rice.

For the rice

Ingredients

• 1 small head cauliflower, blitz in a food processor until fine (rice like)
• 1 small brown onion, blitz in a food processor until fine
• 1 carrot, blitz in a food processor until fine
• 1 clove garlic, crushed
• 4 tablespoons coconut oil
• Himalayan salt and cracked black pepper for seasoning

 Method

• Heat half the coconut oil in a pan over a medium heat. Add onion and garlic and sauté for around 2 minutes.
• Add the carrot and sauté for a further 3-5 mins or until onions are soft and light brown.
• Add cauliflower and remaining oil; sauté for 10 minutes.
• Season with salt and pepper

Top tip: the cauliflower heads need less chopping/ food processing than the stalks. Chop them separately for a more consistent size