Lamb Power bowl

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Lamb Power bowl is something you will want to add to your weekly meal routine. This meal is full of flavor, color and nutrition. Additionally it all comes together in one pan for a simple and quick meal.

Ayurvedically all 6 tastes are represented which of course makes for a nourishing and flavorsome meal. In Ayurveda there is the belief if all 6 tastes are represented in a meal, it is well balanced and full of nutrition. But If you were curious of what the ingredients are that are these 6 tastes, I will list them below:

SWEET

Lamb, Carrot, Beets, Bacon Fat, Scallions(raw), ghee, coconut flakes, coconut oil.

SOUR

Apple Cider Vinegar or Balsamic Vinegar (if you chose it instead), Fermented Beets.

PUNGENT Pepper, Ginger, Spinach, Cilantro, Coriander seed, Fennel seed, Cumin seed, Coriander (ground), Cardamom.

BITTER

Spinach, Cilantro, Beets, Turmeric. Coriander seed, Cumin seed.

ASTRINGENT

Spinach, Cilantro, Beets, Apple Cider Vinegar.

SALTY

Mineral salt, Spinach.

Where this recipe is concerned it is really good for vata, and I think with the coconut oil, coconut flakes and carrot it is also pretty good for Pitta.

For Kapha individuals it may be too much, but definitely experiment. In the western health world it is quite low carb, paleo friendly and gluten free. This recipe can also be dairy free if you omit the ghee. However a lot of people who are lactose intolerant can still have ghee. So I will leave it to you.

Additionally the meal may need some condiments. Condiments that I would recommend are: coconut cream mint sauce, worcestershire sauce, soy sauce or steak sauce. But for the recipe look no further than below:

Lamb Power bowl

1 Tbsp Fat (I used bacon fat)

½ lb Ground Lamb

⅛ tsp of each: Fennel seed, Cumin seed, Coriander seed

¼ tsp Ground Cardamom

¼ tsp Ground Cumin

¼ tsp Ground Turmeric

1 cup Fermented Beets

2 Medium carrots

2 Handfuls of Spinach

2-4tsps Apple Cider Vinegar or Balsamic Vinegar

Salt and pepper to taste

To garnish:

2 Green Scallions

2 tsps Fresh cilantro

1 Tbsp Coconut Flakes

2 tsps Ghee

2 tsps Coconut oil (optional)

1.Heat the fat over medium heat in a frying pan. Then add the ground Lamb.

2.Cook Lamb till it is no longer brown and remove from the pan and set aside.

3.Grate carrot, dice ginger and cut up scallions. Measure out a cup of fermented Beets.

4. Add seeds to the hot pan and heat for 2 minutes, stirring every 30 seconds. Then add your other spices and cook for another minute, stirring the whole time.

5.Next add all vegetables except the green part of the scallions to your frying pan with the leftover fat. Cook for 5 to 10 minutes.

6. Return the meat back to the frying pan and cook for a minute or two.

7. Garnish and Enjoy!

For more ayurvedic recipes check out My Kapha Reducing Kitchari.