Heat the oil in a large frying pan over a high heat. Add the lamb pieces, stir-fry for a minute or two until starting to colour nicely, then add the cauliflower and cumin.
Cook over a medium-high heat for about 8 minutes, stirring or tossing from time to time, until the lamb and cauliflower are both lightly browned, and the cauliflower is softened a little but still nicely al dente.
Throw in the garlic and sesame seeds, cook for a minute more, then add the chickpeas, a good squeeze of lemon juice, a pinch of salt and a grinding of pepper.
Stir-fry for a couple of minutes to heat the chickpeas through, then take off the heat.
Heap the mixture into warm serving bowls. Scatter over the carrot, then give the whole thing a squeeze of orange juice (or just more lemon juice if you prefer).
Scatter with mint if you’ve got it. Leave for a few minutes to allow the lamb time to rest, then serve.
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