Lamb and cauliflower bake using Comeragh Mountain lamb.
- 1 cauliflower (about 350g) broken into florets
- 1 litre water
- 1 tsp salt
For the Lamb:
- 2 onions (about 200g) peeled and finely chopped
- 2 tbsp vegetable oil
- ½ tsp + ½ tsp salt
- 500g minced lamb
- 1 tsp coarsely ground fennel seeds
- 1tsp cinnamon
- 1tsp allspice
- 1 tbsp tomato puree
For the topping:
- 200g natural yogurt
- 200g tahini paste
- 2 eggs
- 1 tbsp lemon juice
- ½ tsp salt
- 1-2 tbsp water (if needed)
- 2 tbsp pine nuts
- 1 tbsp chopped parsley, to serve
- Preheat the oven to 180C/160C fan /gas mark 4
- Place the cauliflower in a saucepan with the water and salt. Bring to the boil and cook for 5-6 minutes until the florets are soft. Drain and place in a shallow saucepan or casserole dish (about 22cm in diameter.)
- Fry the onions on a medium heat in a frying pan with the oil and half a teaspoon of salt until the onions start to go golden.
- Add the minced lamb and the other half-teaspoon of salt and increase the heat to high and use a spoon to break the meat into little pieces.
- When the lamb starts to brown, sprinkle on the ground fennel and spices and cook for 3-4 minutes.
- Stir in the tomato puree and continue to stir while cooking for a further 3 minutes, then spread all over the cauliflower in the casserole dish.
- Mix all the topping ingredients together apart from the water and pine nuts. If the mixture is very thick, stir in enough water to loosen slightly – the consistency should resemble thick yogurt.
- Spread the topping over the lamb in the dish. Sprinkle the pine nuts all over and bake in the centre of the oven for 15 minutes or until the tahini looks set and slightly golden.
- Sprinkle with the parsley and serve