Paleo Plan

Coconut Lamb with Cauliflower Rice

Coconut-lamb-with-cauliflower-rice

This hearty meal serves two adults for dinner, with leftovers for lunch.

Approximate cooking time: 45-60 minutes

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

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

12 Comments

  1. made this with chicken and one can of coconut milk instead. really good.

  2. just tried adding a couple tablespoons of curry power to the dish with previous changes (1 can coconut milk and with chicken)….it is so freaking good!

  3. Antonella

    Haven’t made this yet, but a suggestion? Lamb is expensive, and picking a less expensive cut of lamb (or any other meat you pick, i.e. pork too) might help. I need a special line of credit for Whole Foods as it is….

  4. Used 1.5 cans of coconut milk instead of 2 – besides that I followed it to a tee. The pale bf liked this a great deal. I thought it was fine. I agree with other reviewers about the amount of coconut milk. I would use less in the future, however the “rice” soaked it up well so it wasn’t too bad. I would also add some more salt than I did (used a teaspoon at most).

    I think the serving size was incredibly accurate. It did serve 2 adults and we do have enough leftover for 1.5 people. :) I hate when recipes say it serves more or less than it truly does.

  5. This cauliflower is fantastic! I seasoned it with fresh garlic, fresh ginger, diced onion, salt, pepper, cayenne pepper, a squeeze of fresh lemon juice, cilantro and the coconut milk. Other veggies I added were carrots that I threw in the food processor with the cauliflower and diced red pepper. Served with sautéed pork. Very tasty and colorful presentation

  6. TatrixSaigh

    Love this recipe! The only changes I made were a red bell pepper instead of carrots and added a teaspoon of curry powder. Will definitely make again.

  7. I just made this and added a few different spices and it is just delicious. The meat turned out so tended cooked in the coconut milk. This will totally become a winter staple for us now.

  8. I’ve just made this yesterday evening and we loved the flavors! However, the lamb turned out to be a bit chewy. Any suggestion how I could avoid it next time? (as i def wanna have it again) thanks

  9. Matthew D

    Delicious! Makes excellent leftovers!

  10. Jennifer H

    I couldn’t find lamb loin or fillet at my farmers market, so I picked up a shoulder roast. Hopefully that will work

  11. Helen S

    What is a yellow onion?

  12. As usual, I enjoyed it. I too would recommend cutting back on the coconut milk, but otherwise, Mmmm.

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