By Diana Rodgers

This dish is a great paleo comfort meal that has a little kick from the cayenne pepper (add more if you like it hot). It’s balanced with the sweetness of the tomatoes and dried fruit for a rich stew. You’ll never miss the beans or rice.


2 pounds ground lamb (substitute dark meat turkey or chicken)
½ onion, minced
4 garlic cloves, minced
1 tablespoon cumin
1 tablespoon coriander
2 tablespoons fresh mint
1 teaspoon ground cloves
½ teaspoon cayenne pepper
Sea salt and pepper

Mix all of the above ingredients together and bake in a 350-degree oven for approximately 15 minutes.


1 onion, diced
3 garlic cloves, minced
1 pound carrots, peeled and sliced about ½ inch thick 3 stalks celery, sliced about ½ inch thick 4 cups chicken broth 2 cups canned tomatoes, crushed (diced is good too)
½ cauliflower, diced
3 tablespoons fresh parsley, minced
5 dried apricots or peaches, diced into ½-inch pieces
Olive oil
Sea salt and pepper

In a large skillet, heat 2 tablespoons of olive oil. Add the onions and sauté the until soft. Add the garlic, carrots and celery and sauté for another 5 minutes. Add the chicken broth and tomatoes and bring to a simmer. Simmer for approximately ½ hour, uncovered. Add the meatballs, cauliflower and dried fruit and simmer lightly for about half an hour or longer. Season with salt and pepper, to taste. Garnish with fresh parsley.