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Ingredients
  • 4 Tablespoons (60 ml) avocado oil, to cook with
  • 1.5 lb ground lamb (675 g)
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 small-medium carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 1 large sprig rosemary, leaves picked and finely chopped
  • 1 sprig of thyme, leaves picked and finely chopped
  • 1 Tablespoon (15 ml) mustard
  • 2 cups beef or lamb stock
  • ½ head of cauliflower, broken into florets
  • 2 Tablespoons (30 ml) ghee, melted
  • salt and freshly ground black pepper
  • 1 teaspoon sesame seeds, toasted (optional)
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