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Angie’s Recipe of the day: COCONUT LAMB WITH CAULIFLOWER RICE

October 23, 2013

Angie’s Recipe of the day: COCONUT LAMB WITH CAULIFLOWER RICE

Ingredients

  • 1 Tbs coconut oil
  • 1 lb lamb fillet (tenderloin), cubed
  • 1/2 sweet yellow onion, diced
  • 1 large carrot, in 1/4″ slices
  • 4 medium tomatoes, diced
  • 2 medium zucchini, in 1/4″ slices
  • 1 or 2 cans (403 mL each) organic coconut milk (use more if you prefer)
  • 3 Tbs fresh cilantro, chopped
  • sea salt and fresh ground black pepper to taste

Serve over Cauliflower Rice.

Instructions

  1. Cube the lamb and prepare the vegetables.
  2. Over medium-high heat, melt coconut oil and wait for pan to heat.
  3. When pan is hot, add the onions and carrots (they should sizzle slightly).  Cook until onions are slightly translucent.
  4. Add lamb, tomatoes and coconut milk.  Simmer uncovered for 2o-30 minutes, while preparing cauliflower rice.
  5. Add zucchini and continue to simmer for 5-10 more minutes.
  6. Season with salt and pepper.  Add cilantro and serve over cauliflower rice.

Recipe courtesy of PaleoPlan

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