Ingredients:
- 1 pound ground lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes
- 6-8 fresh figs, quartered
- 2 tablespoons olive oil
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon salt
- 1/4 cup cold coconut oil
- 1 large egg
- 2-3 tablespoons cold water
- Fresh mint leaves for garnish
Instructions:
In a skillet, heat olive oil over medium heat
Add chopped onion and garlic, saut until translucent
Add ground lamb, cumin, coriander, paprika, salt, and pepper
Cook until lamb is browned
Set aside
In another skillet, heat 1 tablespoon of olive oil and add cherry tomatoes
Cook until they burst and release their juices, about 5 minutes
Remove from heat and set aside
Preheat the oven to 350F 175C
In a food processor, combine almond flour, coconut flour, and 1/2 teaspoon of salt
Add cold coconut oil and pulse until mixture resembles coarse crumbs
Add the egg and 2 tablespoons of cold water, pulse until the dough comes together
If needed, add an additional tablespoon of water
Place the dough between two sheets of parchment paper and roll it out into a circle, about 12 inches in diameter
Transfer the rolled dough onto a baking sheet lined with parchment paper
Spread the cooked lamb mixture evenly over the dough, leaving a border around the edges
Arrange the quartered figs and burst tomatoes on top of the lamb
Fold the edges of the dough over the filling, creating a rustic galette shape
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown
Remove from the oven and let it cool for a few minutes before serving
Garnish with fresh mint leaves and serve warm
Enjoy your delicious grain-free, dairy-free, paleo Lamb Galette with Burst Tomatoes and Figs!
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