Cauliflower and Eggplant Lamb Stew

Cauliflower and Eggplant Lamb Stew

This stew is super simple and can be enjoyed alone as a Paleo/Primal meal or over rice , quinoa, or anything else you like.


  • 1 onion, chopped
  • 2 Tbs. grass-fed butter
  • 1 lb lamb meat, cut in stew chunks (or substitute for beef)
  • 1 tsp. all spice
  • 1 1/2 tsp. unrefined salt
  • 4 Cups tomatoes, peeled and chopped
  • 2 Cups cauliflower, bite sized pieces
  • 2 Cups eggplant, cubed


  1. Sate onion in butter until limp.
  2. Add the lamb and fully brown in the outside.
  3. Add all spice and salt, mix.
  4. Add tomatoes and cover, simmer for 45 minutes.
  5. Add cauliflower and eggplant, cover and simmer another 15 minutes or until cauliflower is tender.

Serve over rice that is cooked in lamb broth.

Shared with Tasty Traditions


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