Moroccan Lamb Curry

This warm bowl of curry is an excellent dinner on a cold winter night. Super easy to make in your slow or pressure cooker. Shiitake mushrooms and cilantro add an immune and detox boost. Enjoy!

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Ingredients

2 lbs of grass-fed lamb stew meat

1 Tbs grass-fed ghee or coconut oil

1 yellow onion, diced

1carrot, peeled and diced

1 can organic coconut milk

1/2 cup organic tomato sauce (can omit if AIP

or low FODMAP)

2 cloves fresh garlic (minced)

1/2 lbs shiitake mushrooms (optional, but adds a great nutritional punch)

1 Tbsp. Curry powder

1 tsp Celtic Sea salt

1 lime, juiced

1 bunch of fresh cilantro (chopped)

For the cauliflower "rice":

1 cauliflower

1 tsp sea salt

1 tsp. dried herbs (optional)

1 Tbs ghee

Melt the ghee in the Dutch oven pot, crockpot, or pressure cooker. Sauté onions until golden in color, scrape to the side, and add lamb and brown on all sides, turning with a spatula. Add carrotsand garlic, cook for 5 minutes. Add coconut milk and tomato sauce, add the spices and cook for another 5 minutes. If cooking in the pressure cooker, secure the lid and choose the "stew" option. If cooking in the Dutch Oven pot, reduce the flame and cook on low for an hour or until the lamb is soft and can be broken down easily with a fork.

When ready, choose "reduce" option to reduce the liquid or sauté on low for 20 minutes, add lime juice and shiitake mushrooms, if using. Cook until done, about 10 minutes. Turn off the flame, add chopped cilantro, and close the lid, let sit for 5 minutes. Serve over cauliflower rice.

Cauliflower "rice": peel and core cauliflower, and process in the food processor until it resembles rice. Place on the skillet and sauté with ghee, herbs, a little bit of water, and sea salt for about 10 minutes or until the cauliflower softens up.