Paleo Lamb Biryani
Indulge in the bold, aromatic flavors of Paleo Lamb Biryani, a healthy, grain-free twist on a classic Indian dish. This recipe swaps traditional rice for nutrient-packed cauliflower rice, creating a perfect low-carb option while preserving the deep, spiced essence of biryani. Tender lamb shoulder is seared and slowly simmered with warm spices like cinnamon, cardamom, and clove, mingling beautifully with ginger, garlic, and rich coconut milk. Finished with fresh cilantro and served with zesty lemon wedges, this dish is a feast for the senses that’s packed with vibrant flavors and textures. Ideal for paleo, gluten-free, and dairy-free diets, this one-pot, easy-to-make recipe is perfect for anyone seeking a hearty yet wholesome meal while enjoying the allure of authentic Indian cuisine.
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Recipe Information
Ingredients
- 1 lb lamb shoulder, boneless
- 4 cups cauliflower rice
- 3 tbsp coconut oil
- 1 large onion, thinly sliced
- 2 tsp ginger, minced
- 4 garlic cloves, minced
- 1 medium tomato, chopped
- 1 cup coconut milk
- 1 cinnamon stick
- 2 bay leaves
- 3 cardamom pods
- 4 whole cloves
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lemon, cut into wedges
Instructions
Cut the lamb shoulder into 1-inch cubes. Set aside.
In a large skillet, heat 2 tablespoons of coconut oil over medium-high heat. Add lamb cubes and sear on each side for about 5 minutes until browned. Remove lamb from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Reduce heat to medium and add sliced onions. Sauté until they become translucent and golden brown.
Stir in minced ginger and garlic. Sauté for another minute until fragrant.
Add the chopped tomato and cook until the tomato softens, about 3 minutes.
Add cinnamon stick, bay leaves, cardamom pods, and cloves to the skillet. Stir to combine, allowing the spices to release their aroma.
Sprinkle in the turmeric powder, ground cumin, ground coriander, cayenne pepper, salt, and black pepper. Stir well to coat the onion mixture.
Return the lamb to the skillet. Add the coconut milk and bring to a simmer. Reduce the heat to low, cover, and cook for 30-35 minutes, until the lamb is tender.
Meanwhile, in a separate pan, sauté the cauliflower rice over medium heat until tender, about 5-7 minutes.
Once the lamb is cooked, remove the lid, and add the cauliflower rice. Mix well until everything is well combined and heated through.
Remove the cinnamon stick, bay leaves, cardamom pods, and cloves from the dish.
Garnish with fresh cilantro and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 39.3 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3395 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
