Coconut Lamb Curry with Cauliflower Rice

On a medium heat, lightly fry the lamb with the garlic and onion.

Transfer the meat into a slow cooker with all other curry ingredients and cook on high for 4 hours or low for 7-8 hours

Cut the cauliflower heads and remove all stalks and process on a medium speed in a food processor. Heat the cauliflower rice and salt and pepper on a fry pan on a medium heat and cook for 15-20 minutes, stirring continuously until most of the moisture has evaporated.

Serve with cauliflower rice, coriander and a squeeze of lime.