Adapted from The Paleo Chef
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Servings
4

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Time
Prep Time: 10 Minutes
Cook Time: 15 - 20 Minutes 

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Macronutrients:
Approx. Total/Net Carbs for Entire Dish: 
125 g / 105 g


Ingredients

  • 1 lb ground lamb

  • 8 oz shiitake mushrooms, chopped

  • 1 8 oz can water chestnuts, drained and diced

  • 3 cloves garlic, minced

  • 4 shallots, chopped

  • 2 tbsp coconut aminos

  • 1 tbsp fish sauce

  • 4 green onions

  • 3.5 oz bean sprouts

  • 1 tbsp coconut oil

  • 2 tsp ground ginger

  • 1/4 tsp chili powder

  • 8 iceberg lettuce leaves, washed and dried

  • A couple of sprigs of fresh cilantro, chopped

  • Lime juice

Pairings

Tips & Substitutions

  • When cooking your mushrooms, you want to make sure you use that medium high heat. Mushrooms exude water when cooking and you want that water to evaporate instead of staying in your mixture and making everything just stew together.

  • You don't need to wrap the mixture in lettuce leaves, you can just eat it with a side of veggies like our crispy pan-fried garlic kale.

  • Mushrooms are quite absorbent so:

    • To wash them just rinse them quickly, do not soak them.

    • You may need additional fat when cooking the mushrooms.

  • Looking to go lower carb?

    • Leave out the coconut aminos, bean sprouts, and water chestnuts and use an onion instead of shallots.

  • Don’t expect your water chestnut to soften. It’s there to provide a nice crunch to your meal.

Substitutions

  • Ground lamb: Feel free to use other ground meats - turkey, chicken, bison, beef whatever you want - what you are going to taste here is all the seasonings and other items as opposed to the meat

  • Shallot: Onion


Instructions:

  1. In a large frying pan over medium heat, melt the coconut oil and sauté the shallot, ginger, and garlic. If you are using onion instead of shallots, cook the onion for 5-10 minutes (until translucent) before adding ginger and garlic.

  2. Increase heat to medium high and add your ground meat, browning it on the outside and ensuring it’s cooking through and not clumped together.

  3. Add shiitake mushrooms, coconut aminos, fish sauce, water chestnuts, green onions, and chili powder and mix.

  4. Cook for another about 5 minutes so that the shiitake mixture is heated through and the mushrooms are tender.

  5. Turn off the heat, take pan off the stove and add in your bean sprouts and ensure good seasoning.

  6. Top each lettuce leaf with shiitake mixture, cilantro, and a squeeze of lime juice,