Place the cauliflower florets in Instant Pot with 1/2 cup of water and cook on high pressure for three minutes. Allow to slow release and then drain. If you don't have an Instant Pot, fill a large pot with water 3/4 full, and bring to a boil. Add cauliflower florets and boil until very tender - 10 minutes. Drain.
Using a potato masher, mash the cauliflower in a large bowl until just barely chunky, set aside.
Place a large skillet over medium-high heat and add ghee (or butter). When melted, add red onion, garlic and ginger. Cook, stirring frequently, until onion has softened. About 5 - 7 minutes.
Add ground lamb and break up the meat so it cooks evenly. Saute for 2 - 3 minutes and reduce heat to medium.
Add spices and continue cooking until lamb is cooked through, about 5 minutes.
Turn the heat off and add the mashed cauliflower to the pan. Mix to combine.
Add chopped cilantro and mix.
PREPARE THE SAMOSAS
Fold the Cut Da Carb wraps to create a pocket (see video).
Fill the pocket with 1 - 2 tablespoons of the meat mixture. You don't want to overfill the pocket, but fill it so there is no extra room.
Fold the triangle as demonstrated in the video and place on a platter, seam side down.
Repeat with remaining Cut Da Carb wraps and filling.
Heat avocado oil in a clean skillet over medium-high heat.
When hot, place samosas seam side down in the skillet.
Allow to pan fry for 3 - 4 minutes until golden brown and "sealed."
Flip and cook for another 3 - 4 minutes until the other side is golden brown.
Top with some additional chopped cilantro and enjoy!