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Lamb Biryani Bowls and Tomato Onion Salad
THE HUNGRY BUDDHA EATS THE WORLD32Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. coconut oil
- 1/2 lb. ground lamb
- 1/2 white onion (sliced, about 1 cup)
- 15 oz. garbanzo beans
- 1/2 cup carrots (grated)
- 1 Thai chili (deseeded and minced)
- 1 tsp. garlic (grated)
- 1 tsp. ginger (grated)
- 1/2 tsp. salt
- 1/2 tsp. cayenne
- 1 tsp. cumin (heaping)
- 1/2 tsp. coriander (heaping)
- 1/4 tsp. garam masala (heaping)
- 1/8 tsp. turmeric (heaping)
- 1/4 tsp. fresh mint (chopped)
- 1/2 tsp. fresh cilantro (chopped)
- 1 lime (juiced)
- 1 Tbsp. coconut oil
- 1 head cauliflower (quartered)
- 1/2 tsp. black pepper
- 2 cloves
- 2 green cardamom pods
- 1 cardamom pod (black)
- 1/2 tsp. cinnamon
- 1 tsp. caraway seeds
- 1 cup tomato (finely chopped, deseeded)
- 1 chilli (small Thai, deseeded and diced)
- 1/4 cup red onion (diced)
- 2 tsp. mint (chopped)
- 2 Tbsp. cilantro (chopped)
- 1/2 tsp. salt
- 1 lime (juiced, about 3 TB)
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