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Lamb vegetable stir fry

Nightshade free • Gluten free • Dairy free • Egg free • Nut free

Who doesn't love a nutritious meal that is super quick to throw together? This lamb vegetable stir fry is cooked with spices, herbs and lots of fresh vegetables for a nutritionally balanced, delicious and a filling meal.

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Have you used coconut teriyaki or coconut aminos sauce before? It adds a lot of flavour to savoury dishes, and is an AIP friendly replacement for soy sauce. When buying a coconut sauce make sure you check there are no added ingredients such as spices that are not AIP compliant.

Lamb vegetable stir fry

Time : 25 minutes

Servings : 2


• 500g Lamb mince

• 1 tbsp olive oil

• 1/2 white onion

• 2 garlic cloves, crushed

• 2 tbsp fresh ginger, diced or crushed

• 1 tsp turmeric

• 1 tsp salt

• 2 tbsp coconut teriyaki or aminos sauce

• 1/4 cup water or bone broth

• 1 carrot grated

• 2 small bok choy, white ends finely sliced

• 2 cups broccoli florets

• 1/2 cup red cabbage

• 2 cups baby spinach

• Fresh herbs such as coriander and flat leaf parsley


  1. Heat a large pan with olive oil, add mince and diced onion, and cook until the mince is browned and the onion has softened.

  2. Add garlic, ginger, salt and turmeric to the pan.

  3. Cut white ends off bok choy and finely slice. Set the green leaves aside.

  4. Place bok choy stalks, grated carrot, coconut sauce and bone broth in the pan and stir through mince. Turn down the heat a little and cook for 4-5 minutes or until the bok choy is starting to soften.

  5. Add broccoli and red cabbage to the pan and cook for 3-4 minutes so it's still a little crunchy.

  6. Place baby spinach on serving plates, top with mince mixture and garnish with fresh herbs.



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