A vibrant and flavorful dish featuring tender ground lamb sautéed with anti-inflammatory turmeric and ginger, tossed with fresh zucchini noodles, carrots, and spinach. A squeeze of lemon and fresh mint adds a bright, refreshing finish.
Ingrédients
- 300g lean ground lamb
- 2 medium zucchini
- 1 large carrot, grated
- 100g fresh spinach
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cm piece of fresh ginger, grated
- 1 teaspoon ground turmeric
- 2 tablespoons olive oil
- 1 lemon, for juice
- 10g fresh mint, chopped
- Sea salt to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Prepare the vegetables. Use a spiralizer to create zucchini noodles. Finely chop the onion, mince the garlic, grate the ginger and carrot.
- 2.Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until soft.
- 3.Add the garlic and ginger, cooking for another minute until fragrant. Add the ground lamb, breaking it apart with a spoon, and cook until browned (about 5-7 minutes).
- 4.Stir in the grated carrot, ground turmeric, and a pinch of sea salt. Cook for 2 minutes to meld the flavors.
- 5.Add the zucchini noodles and spinach to the skillet. Toss gently and cook for 3-4 minutes until the spinach has wilted and the zucchini is tender-crisp.
- 6.Remove from the heat. Stir in the chopped fresh mint and a generous squeeze of fresh lemon juice. Season with more salt if needed and serve immediately.
Informations nutritionnelles
Pourquoi cette recette
This recipe is designed for the Autoimmune Protocol, using nutrient-dense, non-inflammatory ingredients. Lamb provides high-quality protein and iron, while turmeric and ginger offer powerful anti-inflammatory benefits, supporting gut health and wellness.
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