Breathe in…breathe out…once more… twice more… just as soon as I started to feel better something had to go wrong. Isn’t that usually the way it works? Woke up this morning and I’m doin’ my thing… making a meal to take with me to work. While it’s in the oven I run to the store to get something, and on the way back…car trouble. I suppose, well I know, that car trouble is at least better than getting into a car accident. So I have something to be thankful for. Yup, have to look at it that way. But it’s hard at times. There’s like this on-going cosmic joke; I swear every time Jason and I have money that we’ve earmarked for something specific something goes wrong with this darn vehicle. Whoooo…deep breath again. Nothing we can do about it…just have to keep on going. While my car is producing steam underneath the hood — here’s what I’ve got steamin’ in the oven! As always, enjoy!
This meal is very similar to the Hungarian Goulash I made recently. In fact, it’s based off of the same recipe except I am using lamb instead of beef and I added some tomatoes. We enjoyed that Hungarian Goulash so much and there wasn’t really enough to go around. This time there are 2 lbs of meat, so we will have leftovers! Right on.
- 2 lb. lamb stew meat
- coconut oil for searing
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 2 tbsp. smoked paprika
- 2 tsp. caraway seeds
- salt and pepper to taste
- 1 can of diced tomatoes, undrained
- 1.5 c. of bone broth (or beef broth)
- Preheat oven to 350 degrees.
- Heat coconut oil in an oven-proof pot over medium-high heat.
- Sear lamb meat in batches if necessary, until all sides are browned. Salt and pepper to your liking.
- Remove meat from pan, set aside.
- In same pot add onions, garlic, and green pepper. Saute until softened.
- Pour lamb meat back in, and add all spices, tomatoes, and bone broth. Stir until spices are well blended.
- Place lid on pot and put in oven. Let cook for about 2 – 2.5 hours or until lamb meat is super tender.
We are eating our lamb meat spooned over cauliflower rice. Cauliflower rice is really easy to prepare, and of course it’s a great substitute for rice. Sneak those vegetables in there folks, c’mon you know you want to! The great thing about cauliflower is that it is so versatile and really takes on any flavoring you give it.
- 1 head of cauliflower, separated into florets
- 2 tbsp. coconut oil
- 2 garlic cloves, minced
- salt and pepper to taste
- Add florets to a food processor and chop until fine. You can use a cheese grater if you do not have a food processor; although, that will be a complete pain in the butt.
- Heat coconut oil in a large skillet over medium heat.
- Cook minced garlic for about 30 seconds or until fragrant.
- Add riced cauliflower, salt, and pepper, and cook until desired doneness. If you want it a little more sticky you can add a tbsp of water or so to help steam it.