Lamb is a nutritious food full of protein, healthy fats, antioxidants, minerals and an excellent source of B vitamins, especially Vitamin B12 (38%). Vitamin B12 is responsible in making DNA, nerve and blood cells. I have put together the ingredients from nature below before cooking. It is important to train our senses to identify with real food meant for humans, just the way nature intended
INGREDIENTS
1 cauliflower head
1 kg lamb diced
mushrooms
4 carrots diced
3 onions
3 bell peppers (different colours)
4 Tablespoons Lard
Herbs of your choice
Salt and pepper to taste
2 large tomatoes (seeds & skin removed)
2 cups bone broth
METHOD
Wash the cauliflower head, Grate it into tiny pieces (rice)
Heat 3 tablespoons oil in a large pan
Add diced lamb and fry over medium heat till browned on both sides
Add the onion, garlic and cook over 5 minutes stirring frequently
Add the carrots, pepper and herbs cover and cook for 5 minutes
And tomatoes and bone broth , reduce heat and simmer for one and half hours until lamb is tender
Season to taste
In a separate pot heat 1 Tablespoon oil and add cauliflower keep stirring until cooked
Serve lamb casserole on a bed of cauliflower rice
The casserole can be kept in the fridge for 3-5 days and is freezable as well. A good dish to put in containers and take to work for lunch
EAT WELL TO LIVE HEALTHY