Flavorful Lamb Curry with Cauliflower Rice

Preheat your oven to 200 degrees Celsius. In a large bowl, mix lamb mince, half of the chopped brown onion, garlic, fresh coriander, and curry powder with a pinch of salt and pepper. Form into small meatballs and place on a baking tray. Bake in the oven for 20 minutes or until cooked through.

While the meatballs are cooking, prepare the cauliflower rice. Heat 1 tablespoon of olive oil per person in a large frying pan over medium heat. Add the finely chopped cauliflower and a pinch of salt, and sauté for 5-7 minutes or until golden brown and soft. Set aside and keep warm.

In a large saucepan, heat the remaining 1 tablespoon of olive oil per person over medium heat. Add the remaining chopped brown onion, garlic, and curry paste, and cook for 2-3 minutes until fragrant. Add the chopped aubergine and red capsicum, and cook for another 5 minutes.

Stir in the chopped tomatoes, coconut milk, and chicken stock (100ml per person), and bring to a simmer. Add the green beans and cook for another 10 minutes, or until the vegetables are tender.

Once the meatballs are cooked, add them to the saucepan with the curry sauce. Simmer for an additional 10 minutes, allowing the meatballs to absorb the flavors of the curry.

Serve the lamb curry alongside the golden cauliflower rice. Garnish with fresh coriander before serving.