1 cauliflower head, chopped into florets

1/2 teaspoon ground cardamom

1/4 teaspoon cinnamon

1/2 teaspoon turmeric

1/2 teaspoon salt

1 pound lamb loin chops, cut into bite-size pieces

2 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil

3/4 cup English peas


  1. Bring a pot of water to a boil. Add the cauliflower and boil for 3 minutes. Remove from heat and set aside.
  2. In a small bowl, combine cardamom, cinnamon, turmeric and salt. Add the lamb to the bowl and thoroughly coat all sides with the seasoning.
  3. Add Pompeian Organic Robust Extra Virgin Olive Oil to a sauté pan over medium heat. Add in the lamb mixture and cook for 5 minutes allowing it to brown. Then stir in cauliflower and peas. Cook for an additional 5 minutes.
  4. Season with salt before serving.