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.
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Why this recipe
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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