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Tasty Lamb Casserole

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


  • 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


  • 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


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