Paleo Lamb Biryani

Experience the bold, aromatic flavors of this Paleo Lamb Biryani, a wholesome twist on the traditional South Asian favorite! Tender cubes of seared lamb shoulder are simmered in a luscious coconut milk-based sauce infused with warming spices like cinnamon, cardamom, and cloves. Instead of rice, this paleo-friendly recipe uses nutrient-rich cauliflower rice, making it a low-carb, gluten-free delight. Fragrant, golden sautéed onions and a vibrant medley of spices like turmeric, coriander, and cumin bring depth and richness to every bite. This one-pan dish is perfect for weeknight dinners or special occasions, served with a sprinkle of fresh cilantro and a squeeze of bright lemon juice for the perfect finishing touch. Ready in just over an hour and bursting with flavor, this Paleo Lamb Biryani is a deliciously healthy way to enjoy an iconic dish!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Cut the lamb shoulder into 1-inch cubes. Set aside.

Step 2

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.

Step 3

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.

Step 4

Stir in minced ginger and garlic. Sauté for another minute until fragrant.

Step 5

Add the chopped tomato and cook until the tomato softens, about 3 minutes.

Step 6

Add cinnamon stick, bay leaves, cardamom pods, and cloves to the skillet. Stir to combine, allowing the spices to release their aroma.

Step 7

Sprinkle in the turmeric powder, ground cumin, ground coriander, cayenne pepper, salt, and black pepper. Stir well to coat the onion mixture.

Step 8

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.

Step 9

Meanwhile, in a separate pan, sauté the cauliflower rice over medium heat until tender, about 5-7 minutes.

Step 10

Once the lamb is cooked, remove the lid, and add the cauliflower rice. Mix well until everything is well combined and heated through.

Step 11

Remove the cinnamon stick, bay leaves, cardamom pods, and cloves from the dish.

Step 12

Garnish with fresh cilantro and serve hot with lemon wedges on the side.

Nutrition Facts

Serving size	(1579.7g)

Amount per serving	% Daily Value*
Calories	1930.7

Total Fat 137.3g	0%
Saturated Fat 71.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 340.2mg	0%
Sodium 2925.0mg	0%
Total Carbohydrate 94.0g	0%
Dietary Fiber 26.0g	0%
Total Sugars 39.3g
Protein 99.5g	0%

Vitamin D 0IU	0%
Calcium 419.9mg	0%
Iron 17.2mg	0%
Potassium 3395.2mg	0%

*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.

Source of Calories

Fat: 61.5%

Protein: 19.8%

Carbs: 18.7%