Melt in the mouth lamb with buttery cauli couscous
Cauliflower is the new rice, the new potato, and the new semolina too, perfect with tender lamb neck pieces smothered in fried onion gravy, loaded with fresh spices and herbs.
You will need (feeds 2 to 3):
300 g lamb neck fillet
4 medium onions
2 generous tbsp coconut oil
1 cm fresh ginger
1 cm fresh turmeric
2 garlic gloves
4 ladles pf hot bone broth
2 tbsp fresh thyme leaves
small bunch fresh parsley
1 medium-large cauliflower
1 tbsp coconut oil
1/4 tbsp ground turmeric
2 ladles of hot bone broth
2 generous tbsp butter
1. Peel the onions, cut them in half then, then slice thinly.
2. Melt the coconut oil, add the onion slices, toss to cover with the oil, set the heat to medium-low and cook the onions for 12 to 15 mins, stirring occasionally.
3. Add the thinly sliced ginger, turmeric and garlic to the onion, fry for a minute until aromas and the colour of the turmeric are released.
4. Cut the lamb neck fillet into small, bite sized pieces. Add to the onion, toss to cover with the oily onion. Cook on medium-high heat until the meat turns pale. Add the hot bone broth, cover with a lid, reduce the heat to minimum and cook for 40 to 45 mins, stirring occasionally.
5. Rinse the cauliflower and break into florets (save the stalk for making broth), put the florets into a blender with an S-blade and blend until fine crumb-like.
6. Melt the coconut oil, add the ground turmeric, stir, then add the cauliflower. Fry for a minute or two, then add the hot bone broth. Cover with a lid and cook on low heat for 8 to 10 mins. Take the lid off, let the extra juice to evaporate for 2 more mins. Take the cauliflower off the heat, add the butter. Stir to combine. Let it rest for 3 to 4 mins.
7. To serve: Divide the cauli couscous between the plates. Stir the herbs into the lamb, then top the cauli couscous with the soft neck pieces. Enjoy!
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.