INGREDIENTS
3 lb
organic yukon gold potatoes, cut in fourths
1 cup
water
1 3/4 cups
unsweetened almond milk (room temperature)
1 tsp
salt
1/2 cup
ghee
1 tbsp
garlic oil*
1 tbsp
garlic oil*
1 1/2 cups
chopped carrots
1/2 cup
chopped green onion
1 tsp
salt
pepper
2 lb
ground lamb
2 tbsp
chopped fresh rosemary
1 tbsp
fresh thyme
1 cup
strained tomatoes*
2 tbsp
coconut aminos
10 oz
frozen green beans