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Middle Eastern lamb AIP pilaf

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

Pan-frying roast lamb with spices creates a delicious Middle Eastern dish. This version of a traditional pilaf has been made AIP friendly and even more nutritious with cauliflower rice. Quick and easy, it will become a family favourite.

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This is one of my favourite meals, the flavours are so fresh and aromatic. For a little extra freshness, try adding a touch of lemon zest with the spices.

Middle Eastern lamb AIP pilaf

Time : 15 minutes

Servings : 1 person


• 1 tbsp olive oil

• 1 cup cauliflower rice

• 1 garlic clove, or 1 tsp garlic powder

• 1 tsp turmeric powder

• 1 tsp salt

• 1/2 cup roasted lamb, shredded

• 2 tbsp red onion

• 2 tbsp sultanas, currants or cranberries

• 2 tbsp fresh coriander

• 2 tbsp fresh flat leaf parsley

• fresh squeeze lemon or zest

• 1 cup baby spinach, optional


  1. Heat a small pan with 2 tbsp water and add cauliflower rice. Cook for 4 minutes or until soft.

  2. Add olive oil, crushed garlic, turmeric, salt and finely diced red onion. Heat through for 2 minute and then add lamb. Cook for 3 - 4 minutes or until all is just heated through.

  3. Remove from heat and toss through sultanas, fresh herbs and squeeze a lemon.

  4. Place baby spinach on a plate and then top with cauliflower rice mixture. Garnish with more herbs and a little salt.



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