Paleo Mansaf

Experience a wholesome twist on a Middle Eastern classic with Paleo Mansaf! This vibrant and flavorful dish transforms the traditional recipe into a paleo-friendly delight by swapping out the dairy-infused yogurt sauce for a rich blend of coconut milk, almond flour, and warm spices like cumin, cardamom, and turmeric. Tender lamb shoulder is slow-simmered to perfection, soaking in the fragrant broth and creamy sauce. Served atop fluffy cauliflower rice and garnished with toasted pine nuts and fresh parsley, this dish is as visually appealing as it is delicious. Perfect for gatherings or hearty family meals, this gluten-free, grain-free take on Mansaf offers all the comforting flavors you love while adhering to a paleo lifestyle.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

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

Directions

Step 1

Cut the lamb shoulder into large chunks. Peel and quarter the onion. Smash the garlic cloves.

Step 2

In a large pot or Dutch oven, add the lamb, onion, garlic, and bone broth. Bring to a boil over high heat.

Step 3

Reduce the heat to low and let simmer, partially covered, for about 2 hours, or until the lamb is tender.

Step 4

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.

Step 5

Once the lamb is tender, remove it from the pot and strain the broth. Discard the solids.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

In a small pan, toast the pine nuts over medium heat until golden brown, stirring frequently to prevent burning.

Step 10

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

Serving size	(3926.8g)

Amount per serving	% Daily Value*
Calories	5000.2

Total Fat 388.4g	0%
Saturated Fat 210.7g	0%
Polyunsaturated Fat 11.9g
Cholesterol 987.2mg	0%
Sodium 5431.8mg	0%
Total Carbohydrate 134.5g	0%
Dietary Fiber 47.6g	0%
Total Sugars 53.2g
Protein 280.3g	0%

Vitamin D 0IU	0%
Calcium 786.0mg	0%
Iron 44.3mg	0%
Potassium 9354.2mg	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: 67.8%

Protein: 21.8%

Carbs: 10.4%