Wednesday, August 28, 2019

Lamb (chicken) with cauliflower any chickpeas

IHCC is having Pot Luck this week, and I made a meat dish, originally lamb but I used chicken breastmeat, with cauliflower and chickpeas. 
The only ingredient I did not have was the teaspoon of sesame seeds, I replaced it with dashes of black sesame oil! It was only chopped garlic, cumin seeds, I used orange juice instead of lemon, seasoned with salt, skipped the pepper. Garnish with grated carrot and torn mint leaves. 
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Recipe from Meat section, pages 248-249 of River Cottage light and easy.
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3 comments:

Kim said...

Lamb is hard to find so I can see why you'd sub chicken for this. Looks delicious. Love the carrot garnish!

Diane Zwang said...

Looks like a nice healthy meal. I have yet to cook from the River Cottage cookbook.

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