Prep Time:
Yield:
Category:
Cuisine:Ingredients
- 4 Tablespoons (60 ml) avocado oil, to cook with
- 1.5 lb ground lamb (675 g)
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1 small-medium carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 large sprig rosemary, leaves picked and finely chopped
- 1 sprig of thyme, leaves picked and finely chopped
- 1 Tablespoon (15 ml) mustard
- 2 cups beef or lamb stock
- 1/2 head of cauliflower, broken into florets
- 2 Tablespoons (30 ml) ghee, melted
- salt and freshly ground black pepper
- 1 teaspoon sesame seeds, toasted (optional)
Instructions
- Heat the avocado oil in a large pot on high heat. Add in the ground lamb and onions and brown. Then add in the rest of the vegetables, herbs, broth, and cook for 25 minutes on a low heat until the vegetables are softened. Season with salt and pepper, to taste.
- In the meantime, boil or steam or roast the cauliflower florets. Drain if needed to get rid of excess water and food process with the melted ghee. Season with salt to taste.
- Stir into the lamb mixture the mustard and then pour the lamb mixture into a deep square or rectangular dish, compressing down to compact.
- Top with the warm cauliflower mash and scatter over the toasted sesame seeds. Serve immediately.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 7 g
Nutrition
- Calories: 640
- Sugar: 4 g
- Fat: 54 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 31 g