Paleo Mansaf
Discover the bold, satisfying flavors of **Paleo Mansaf**, a healthy twist on a traditional Middle Eastern favorite. This recipe features tender, fall-apart lamb shoulder simmered in a rich, creamy sauce made with full-fat coconut milk, fragrant spices like cumin, cardamom, and turmeric, and thickened with almond flour for a grain-free flair. Served atop fluffy, low-carb cauliflower rice, this paleo-friendly mansaf delivers all the comforting warmth of the original dish without dairy or gluten. Finished with a sprinkle of toasted pine nuts and fresh parsley, this hearty meal strikes the perfect balance of indulgence and nutrition. Perfect for special occasions or a comforting family dinner, Paleo Mansaf is a must-try for those seeking authentic flavor with a wholesome, modern twist.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder
- 1 large onion
- 4 cloves garlic cloves
- 4 cups bone broth
- 2 cups full-fat coconut milk
- 2 tablespoons lemon juice
- 0.5 cup almond flour
- 2 heads cauliflower
- 2 tablespoons ghee
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped parsley
- 0.25 cup pine nuts
Instructions
Cut the lamb shoulder into large chunks. Peel and quarter the onion. Smash the garlic cloves.
In a large pot or Dutch oven, add the lamb, onion, garlic, and bone broth. Bring to a boil over high heat.
Reduce the heat to low and let simmer, partially covered, for about 2 hours, or until the lamb is tender.
While the lamb is cooking, prepare the sauce. In a saucepan over medium heat, combine coconut milk, lemon juice, almond flour, cumin, cardamom, coriander, turmeric, salt, and black pepper. Whisk until smooth and thickened. Remove from heat and set aside.
Once the lamb is tender, remove it from the pot and strain the broth. Discard the solids.
Return the strained broth to the pot and add the coconut milk mixture, mixing well to combine. Return the lamb to the pot, let it simmer for another 30 minutes to absorb the flavors.
While the lamb is simmering in the sauce, prepare the cauliflower rice. Remove the leaves and core of the cauliflower, then grate or pulse in a food processor until it resembles rice grains.
In a large skillet, melt ghee over medium heat, then add cauliflower rice. Cook, stirring occasionally, for about 6-8 minutes or until tender. Season with a pinch of salt.
In a small pan, toast the pine nuts over medium heat until golden brown, stirring frequently to prevent burning.
To serve, place a generous amount of cauliflower rice on a serving platter. Top with lamb and sauce, garnish with chopped parsley and toasted pine nuts.
Nutrition Facts
Calories |
5000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 388.4 g | 498% | |
| Saturated Fat | 210.7 g | 1054% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 5432 mg | 236% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 53.2 g | ||
| Protein | 280.3 g | 561% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 786 mg | 60% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 9354 mg | 199% | |
*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.
