Who's ready for something NOT Thanksgiving??? Every year, leading up to Thanksgiving, I swear I could eat a vat of my Grandmothers Dressing. And then every year, after Thanksgiving, I'm so ready for something spicy and not heavy.

Don't get me wrong - the traditional American Thanksgiving is one of my favorite meals of the year. But, one meal and I'm good to go. It's just not how we eat day in and day out. So it's super fun for a day and then I'm ready to get back to my routine!

All of the traditional Thanksgiving foods can be a little on the heavy side and they are so savory! And then of course, all of the desserts are so sweet! So this Primal Lamb Tikka Masala is the perfect thing to offset all of that! It is spicy - but not in a light your tongue on fire kind of way - but a warming way. And it is full of anti-inflammatory ingredients!

Do you find that after the holidays, it's hard to get back into a routine of eating clean? I know Mo and I do. It seems like every year we come home from Thanksgiving and from then through New Year's we tend to drink every night and eat outside of our normal routine.

So, I wanted to share this recipe (many others on the way) as one way of continuing to eat warm, comforting food but that will give you lots of nutrition and anti-inflammatory benefits!

I served ours with my coconut rice and the 3 Ingredient Paleo Naan I make with this is seriously the BEST! It comes from Ashley over at My Heart Beets. I have not tried other recipes of hers, but her naan is incredible! It is soft and almost gooey inside. It is the PERFECT side to my Primal Lamb Tikka Masala! Roll it up and sop up the sauce! My mouth is watering! Prepare to feel good inside! 🙂

Hope you enjoy!

Yields1 Serving
For marinating the lamb:
 1 lb pastured ground lamb
 6-8 oz plain 2% greek yogurt or coconut yogurt
 zest and juice of ½ small lemon
 1 tbsp garam masala
 2 tsp black pepper
 1 tsp sea salt
 ¼ tsp ground ginger
For the sauce:
 15 oz low sodium tomato sauce or puree
 2 cups light or full fat canned coconut milk
 1 jalapeño seeded and finely chopped
 2 cloves garlic, minced
 1 tbsp Kerrygold butter or coconut oil
 4 tsp garam masala
 1 tsp paprika
 ½ tsp sea salt
For serving:
 3 Ingredient Paleo naan
 fresh cilantro or parsley leaves
 chopped scallion or chives
 Coconut rice
1

Combine all marinade ingredients in a bowl and mix well. Add lamb and coat with the marinade. Let sit in the refrigerator for at least 1 hour.

2

Add the marinated lamb along with the marinade to a large skillet over medium heat and sauté until the lamb is mostly cooked – approximately 5 minutes.

3

Reduce heat to a simmer and add butter/coconut oil, jalapeño, and garlic to the same pan. Cook until the garlic browns, stirring frequently – approximately 1 minute. Add the tomato sauce, coconut milk, garam masala, paprika, and salt. Mix well. Bring to a boil and then decrease heat back to a simmer. Simmer until the sauce thickens – approximately 20 minutes, stirring occasionally.

4

Serve with coconut basmati or jasmine rice and/or Paleo naan. Garnish with cilantro or parsley.

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Ingredients

For marinating the lamb:
 1 lb pastured ground lamb
 6-8 oz plain 2% greek yogurt or coconut yogurt
 zest and juice of ½ small lemon
 1 tbsp garam masala
 2 tsp black pepper
 1 tsp sea salt
 ¼ tsp ground ginger
For the sauce:
 15 oz low sodium tomato sauce or puree
 2 cups light or full fat canned coconut milk
 1 jalapeño seeded and finely chopped
 2 cloves garlic, minced
 1 tbsp Kerrygold butter or coconut oil
 4 tsp garam masala
 1 tsp paprika
 ½ tsp sea salt
For serving:
 3 Ingredient Paleo naan
 fresh cilantro or parsley leaves
 chopped scallion or chives
 Coconut rice

Directions

1

Combine all marinade ingredients in a bowl and mix well. Add lamb and coat with the marinade. Let sit in the refrigerator for at least 1 hour.

2

Add the marinated lamb along with the marinade to a large skillet over medium heat and sauté until the lamb is mostly cooked – approximately 5 minutes.

3

Reduce heat to a simmer and add butter/coconut oil, jalapeño, and garlic to the same pan. Cook until the garlic browns, stirring frequently – approximately 1 minute. Add the tomato sauce, coconut milk, garam masala, paprika, and salt. Mix well. Bring to a boil and then decrease heat back to a simmer. Simmer until the sauce thickens – approximately 20 minutes, stirring occasionally.

4

Serve with coconut basmati or jasmine rice and/or Paleo naan. Garnish with cilantro or parsley.

Primal Lamb Tikka Masala with Paleo Naan and Coconut Rice