Mr Naga Chicken (Indian Restaurant Style)



Chef Vikki's Lamb Tikka with Chickpeas and Spinach & Cauliflower Mash

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This protein-packed recipe keeps all of the flavor of the traditional Indian dish, but slashes the calories in half.
This protein-packed recipe keeps all of the flavor of the traditional Indian dish, but slashes the calories in half.

Serves 4
Prep Time 10 minutes
Cook time 50 minutes
INGREDIENTS
3 lbs. leg of lamb, trimmed of excess fat and cut into 1½-inch cubes
1 teaspoon coconut oil
½ teaspoon + 1 pinch kosher salt
1 medium red onion, sliced into half moons
3 cloves garlic, minced
1 teaspoon freshly grated ginger, about 1-inch of ginger root
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon curry powder
1 cup water
1 lb. fresh baby spinach
1 16 oz. can no salt added chickpeas, thoroughly rinsed and drained (Eden)
1 14.5 oz. can diced no salt added tomatoes
2 cups non-fat Greek yogurt, divided
2 medium heads of cauliflower, cut into florets
1 teaspoon Garam Masala
½ teaspoon of freshly ground pepper
½ a lemon, cut into 4 slices
½ cup cilantro, chopped
DIRECTIONS
Trim the lamb leg of any excess fat, and cut the meat into 1½-inch cubes. Season the meet with ½ a teaspoon of kosher salt.
In a large Dutch oven or pot on medium high heat, heat 1 teaspoon of coconut oil. Once the oil has melted and the pot is hot, add the lamb to the pot, and brown the meat on each side, 1-2 minutes per side.  Remove the browned lamb with a slotted spoon and set aside in a bowl.
To the Dutch oven, add the diced onion, minced garlic, grated ginger, cumin, coriander, and curry powder. Add the browned lamb back to the Dutch oven, then add the can of tomatoes to the pot.  Bring everything up to a boil. Add 1 cup of water, bring back to a boil, and then turn the heat down to a simmer. Add the chickpeas, spinach and 1 cup of the Greek yogurt.  Reserve the second cup of yogurt for the Cauliflower. Cook the lamb Tikka for 40 minutes, or up to an hour.
While the lamb is cooking, in a large steamer pot, fill the bottom of the pot with 1-2 inches of water.  Bring the water to a boil, and steam the cauliflower florets in the covered pot. Steam the cauliflower until fork tender, about 8-10 minutes. Transfer the cauliflower to a large heatproof bowl, and add the remaining cup of Greek yogurt, the Garam Masala, a pinch of salt and freshly ground pepper. Using an immersion blender or a potato masher, blend the cauliflower mixture until it is chunky.
In a shallow bowl, serve 1 heaping spoonful of the cauliflower Masala mash on one side of a shallow bowl, and a fourth of the lamb Tikka on the other side of the bowl. Garnish the dish with chopped cilantro and a lemon slice. Serves four.






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Chef Vikkis Lamb Tikka with Chickpeas and Spinach Cauliflower Mash
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Date: 13.12.2018, 08:49 / Views: 43581