Lamb Curry with Saffron Cauliflower Rice

By Rosie Wells, Homecook of the Year Finalist
Lamb Curry with Saffron Cauliflower Rice
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Lamb Stir-Fry
  • 2 Tbsp peanut oil
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 1 Tbsp ginger, crushed
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 Tbsp curry powder
  • 1 red capsicum, chopped
  • 1/4 cup sweet chilli sauce
  • 1/4 cup crunchy peanut butter
  • 1 cup coconut milk
  • 2 tsp brown sugar
  • 1 Tbsp lemon juice
  • 1/4 cup coriander, chopped, plus extra,to serve
  • 1/4 cup salted peanuts, chopped, to serve
  • Green chillies, sliced, to serve
  • Lime cheeks, to serve
  • Garlic naan, to serve

Saffron Cauliflower Rice

  • 2 tsp saffron threads
  • 1/4 cup vegetable stock, heated
  • 1 head cauliflower, chopped
  • 2 Tbsp coconut oil


Season lamb with salt and pepper. 

Place oil in pan and fry lamb with onion, garlic and ginger until meat and onion are browned. Add cumin, turmeric, curry powder and capsicum. Stir fry until capsicum is tender. 

Stir in chilli sauce, peanut, butter, coconut milk and sugar. Bring to the boil then simmer for 5 minutes. Remove from heat and add lemon juice.

To make Saffron Cauliflower Rice, place saffron in a jug with stock. Pulse cauliflower in a food processor until it resembles rice.

Warm coconut oil in frying pan. Add cauliflower rice and cook for 8-10 minutes until tender. Stir in saffron stock. 

Mix coriander through lamb and sprinkle with peanuts and chillies. Serve with lime cheeks and garlic naan.

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