Coconut Lamb with Cauliflower Rice

Coconut Lamb with Cauliflower Rice
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Coconut Lamb with Cauliflower Rice

Servings 4

Total Time: 45 minutes

Cook Time: 45-60 minutes

Nutrition Information

calories 514

carbohydrate 23g

protein 30g

fat 36g

saturated fat 28g

cholesterol 86mg

sodium 1549mg

potassium 1655mg

fiber 6g

sugar 11g


Coconut Lamb

  • 1 tablespoon(s) coconut oil
  • 1 pound(s) lamb fillet(s) (tenderloin), cubed
  • 1/2 medium onion(s) diced
  • 1 large carrot(s) cut into 1/4 inch slices
  • 4 medium tomato(es) diced
  • 1 medium zucchini cut into 1/4 inch slices
  • 1 can(s) coconut milk, full fat (403 mL) (use more if you prefer)
  • 3 tablespoon(s) cilantro, fresh chopped
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste

Cauliflower Rice

  • 1 head(s) cauliflower
  • 2 tablespoon(s) coconut oil or olive oil
  • 1 tablespoon(s) optional seasonings for cauliflower sea salt, garlic, ginger, coconut aminos, curry, garlic or freshly ground black pepper


  1. To Cook Lamb:
  2. Cube the lamb and prepare the vegetables.
  3. Over medium-high heat, melt coconut oil and wait for pan to heat.
  4. When pan is hot, add the onions and carrots (they should sizzle slightly). Cook until onions are slightly translucent.
  5. Add lamb, tomatoes and coconut milk. Simmer uncovered for 20-30 minutes, while preparing cauliflower rice.
  6. Add zucchini and continue to simmer for 5-10 more minutes.
  7. To Cook Cauliflower Rice:
  8. Place the cauliflower into a food processor and pulse until it has a grainy rice-like consistency. Season with sea salt and freshly ground black pepper.
  9. Meanwhile, heat a large sauté pan over medium-high heat. Add coconut or olive oil when hot.
  10. Sauté cauliflower in a pan with oil and any additional seasonings desired (sea salt, garlic, ginger, coconut aminos, curry, or just freshly ground black pepper).
  11. Season lamb with salt and pepper. Add cilantro and serve lamb over cauliflower rice.