A flavorful and aromatic Paleo dish featuring spiced lamb meatballs served over a bed of light cauliflower couscous with sweet roasted carrots. A complete, grain-free, and balanced meal.
Zutaten
- 500g ground lamb
- 1 large head of cauliflower (approx. 800g)
- 4 large carrots (approx. 400g)
- 1 large onion
- 3 cloves garlic
- 30g fresh parsley, chopped
- 15g fresh mint, chopped
- 45ml olive oil
- 1 lemon
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- Salt and black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C. Chop the carrots, toss with 15ml of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and caramelized.
- 2.In a large bowl, combine the ground lamb, half the finely chopped onion, minced garlic, parsley, mint, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix well and form into 16-20 small meatballs.
- 3.Heat 15ml of olive oil in a large skillet over medium-high heat. Cook the meatballs for 8-10 minutes, turning until browned on all sides and cooked through. Set aside.
- 4.While the meatballs cook, grate the cauliflower or pulse it in a food processor until it resembles couscous grains.
- 5.In the same skillet, add the remaining 15ml of olive oil. Sauté the remaining chopped onion until soft, about 3 minutes. Add the riced cauliflower, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until tender-crisp.
- 6.Stir the juice of half a lemon into the cauliflower couscous. Serve the couscous onto four plates, topped with the lamb meatballs and roasted carrots. Drizzle with remaining lemon juice.
Nährwertinformationen
Warum dieses Rezept
This is a nutritionally dense, grain-free meal perfect for a Paleo lifestyle. Lamb provides high-quality protein and iron, while cauliflower and carrots offer fiber, vitamins, and antioxidants, supporting gut health and overall wellness.
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