Moroccan-Inspired Lamb (Heart) Stew

subheading: Ingredients (Cauliflower Couscous):

1 head of cauliflower (about 6 cups after being processed)

2 Tbsp extra virgin coconut oil

Pulse cauliflower florets and stems in a Food Processor until it resembles small rice grains or large couscous grains (depending on your food processor, you might want to do this in batches). Note that this does not work very well with frozen cauliflower.

Heat coconut oil in a large frying pan over medium-high heat. Add cauliflower. Cook, stirring frequently, until the cauliflower is cooked al dente, about 6 to 7 minutes.

subheading: Ingredients (Lamb Stew):

2.5 to 3lbs lamb heart (about 6 hears) or substitute 3lbs lamb stew meat

½ cup red palm oil

1 tsp cumin

1 tsp coriander

1 tsp fennel seed

1 tsp fresh grated ginger

1 tsp turmeric

4 cloves garlic, crushed

2 Tbsp lemon juice

1 cinnamon stick

2 bay leaves

½ tsp salt, to taste

½ tsp pepper, to taste

½ cup dried apricots

4 small sweet potatoes

2 medium yellow onions

⅓ cup kalamata olives, pitted and sliced

2 cups bone broth (beef, lamb or chicken)

Directions at thepaleomom.com

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