Paleo Lamb Biryani (AIP, Paleo, Gluten-free)
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Being on the Auto Immune Protocol, I can't eat any seed or nightshade-based spices. And this means that I miss curry very much. Before I started the diet, I'd eat a curry at least once a week, but it had really fallen by the wayside. Until I made this. Leftover Lamb Biryani.
It doesn't contain any rice - chopped cauliflower forms the base of this dish. The red onions add colour and sweetness and it's all contrasted by the bright green peas and coriander leaves.
I've used the AIP-friendly curry spice blend from the Feed Me Rachel blog - it has ingredients like granulated garlic, turmeric and cloves. If you're just after the grain-free element and you can tolerate seed and nightshade-based spices then by all means use your favourite curry blend. Combine it with cauliflower 'rice', some leftover roasted lamb and a scattering of coriander and red onion and you're set.
Friday night here we come.
16th July 2014 - Note: Since this recipe was published, Sarah Ballantyne, one of the key figures in researching the facts behind the autoimmune protocol has announced in the last couple of days that she considers peas, green beans and black pepper now 'foods to avoid', whereas they were previously just 'use with caution' foods. If you're starting out on the AIP and in the elimination phase of the diet, it's best to avoid using the peas in this recipe. The recipe is still paleo.
Paleo and Auto Immune Protocol Lamb Biryani
1 tsp duck fat or coconut oil (or other saturated cooking fat of your choice)
2 tbsp AIP friendly spice blend (or your own curry blend, if you prefer)
1 small head of cauliflower, chopped finely (so it looks like rice)
2 handfuls frozen peas (avoid if on elimination phase of AIP)
large handful leftover cooked lamb (I used lamb shoulder), shredded into chunks
1 small red onion, chopped finely
small bunch of coriander, roughly chopped
salt, to season
First, melt the fat in a non-stick frying pan and then add the spice blend. After a few seconds, when it's warmed up and sizzling, tip in the chopped cauliflower and stir so it's covered in all the spices.
Add a splash of water and allow the cauliflower to cook for 4-5 minutes. When the cauliflower is tender and most of the water has evaporated, tip in the peas and the lamb. Stir well and continue to cook until the lamb is heated through and the peas are cooked - another 5 minutes or so. You can always add a little more water here if you think it needs it.
Taste and season with salt, and then serve immediately, with the red onion and coriander scattered over the top.
I've entered this into Phoenix Helix's AIP recipe roundtable - check out the other entries (and previous roundtables) for more inspiration…
Are you currently on the Paleo or AIP diet? Which foods are you missing the most?
Do you want to know which herbs and spices you can use on the autoimmune protocol? I've written a 90+ recipe ebook called SPICE that deals with AIP compliant herbs and spices and suggests new ways you can perk up your cooking. Download it now, on your Kindle device or Kindle app.