egyptian

Cauliflower and Minced Lamb Skillet with Baharat and Pine Nuts

Name: Cauliflower and Minced Lamb Skillet with Baharat and Pine Nuts
Yield: 1 serving
Cuisine: egyptian
Ingredients: 139 g ground lamb; 245 g cauliflower florets; 82 g onion, diced; 11 g olive oil; 2 g baharat spice blend; 15 g pine nuts; 12 g lemon juice; 8 g parsley, chopped; 2 g salt

This dish pairs ground lamb with cauliflower florets, baharat spice blend and pine nuts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

26 g Carbohydrates

48 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

139g ground lamb 354 kcal
245g cauliflower florets 61 kcal
82g onion, diced 33 kcal
11g olive oil 97 kcal
2g baharat spice blend 6 kcal
15g pine nuts 87 kcal
12g lemon juice 4 kcal
8g parsley, chopped 3 kcal
2g salt 0 kcal

Cooking instructions

pine nuts
Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden; remove and set aside.
onionolive oil
Heat olive oil in the same skillet over medium-high heat. Add onion and cook 3 minutes until translucent.
ground lambbaharat spice blendsalt
Add minced lamb and cook 5-6 minutes, breaking it up, until browned. Stir in baharat and salt.
cauliflower florets
Add cauliflower florets and 60 ml water. Cover and cook 6-8 minutes until cauliflower is tender-crisp, stirring once or twice.
lemon juice
Uncover and cook 2 more minutes to evaporate excess liquid. Stir in lemon juice.
pine nutsparsley
Serve hot topped with toasted pine nuts and chopped parsley.