A hearty and nutritious paleo-friendly meal featuring a savory lamb and mushroom ragu served over vibrant sweet potato 'noodles'. This is a perfect grain-free comfort food, full of flavor and wholesome ingredients.
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Malzemeler
- 300g lamb mince
- 2 medium sweet potatoes (approx. 500g)
- 150g chestnut mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 400g tomato passata (no sugar added)
- 30ml olive oil
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
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Talimatlar
- 1.Prepare your vegetables. Use a spiralizer to turn the sweet potatoes into 'noodles'. Finely chop the onion, mince the garlic, and slice the mushrooms.
- 2.Heat 15ml of olive oil in a large pan or Dutch oven over medium-high heat. Add the onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
- 3.Add the lamb mince to the pan. Break it up with a spoon and cook until browned all over, about 5-7 minutes. Drain any excess fat if necessary.
- 4.Stir in the sliced mushrooms, rosemary, thyme, and tomato passata. Season with salt and pepper. Bring to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes for the flavors to meld.
- 5.While the ragu simmers, heat the remaining 15ml of olive oil in a separate large skillet over medium heat. Add the sweet potato noodles and sauté for 5-7 minutes, tossing occasionally, until they are tender-crisp. Do not overcook them.
- 6.Remove the rosemary and thyme sprigs from the ragu. Taste and adjust seasoning. Serve the hot lamb ragu over the sautéed sweet potato noodles, garnished with fresh parsley.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe is rich in high-quality protein from lamb for muscle support and packed with vitamins A and C from sweet potatoes. It's a grain-free, nutrient-dense meal that provides sustained energy and supports gut health with ample fiber.
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