AIP Lamb and Kohlrabi Skillet with Turmeric and Mint
A vibrant and nourishing one-pan skillet meal, perfectly compliant with the Autoimmune Protocol. This unique dish combines flavorful ground lamb with the subtle sweetness of kohlrabi and the peppery notes of watercress for a quick, balanced, and delicious dinner.

*Image is for illustration purposes and may differ from the actual recipe (AI generated).
980 calories
$9 per serving
$25 min
2 servings
autoimmune-protocol, any cuisine
Ingredients
- 300g ground lamb
- 1 large kohlrabi (approx. 400g), peeled and cubed
- 1 leek, white and light green parts only, sliced
- 2 cloves garlic, minced
- 2 cm fresh ginger, grated
- 1 teaspoon ground turmeric
- 2 tablespoons extra virgin olive oil
- 100g fresh watercress
- 15g fresh mint, chopped
- Juice of 1/2 lemon
- Sea salt to taste
Instructions
- 1.Heat the olive oil in a large skillet or pan over medium-high heat. Add the sliced leek and cook for 3-4 minutes until softened.
- 2.Add the minced garlic and grated ginger to the skillet, cooking for another minute until fragrant. Stir in the ground turmeric.
- 3.Add the ground lamb to the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
- 4.Add the cubed kohlrabi to the skillet along with a splash of water (about 60ml). Season with salt, cover, and reduce the heat to medium-low. Cook for 10-12 minutes, or until the kohlrabi is tender-crisp.
- 5.Remove the skillet from the heat. Stir in the fresh watercress and chopped mint, allowing the residual heat to wilt the greens slightly.
- 6.Squeeze the fresh lemon juice over the top, stir everything together, and serve immediately.
Nutrition Information
65g
fat
35g
carbs
16g
fiber
62g
protein
Why this recipe
This recipe is exceptionally healthy as it's built on anti-inflammatory principles, combining lean protein with fiber-rich kohlrabi and nutrient-dense greens. It avoids all common gut irritants, while turmeric and ginger provide powerful healing benefits.