Ingredients

• 12 Tbsp(s) Muir Glen Tomato Paste
• 2 whole (s) eggplant, chopped
• 1 pound grass-fed ground lamb
• 1 medium white onion, chopped
• 4 clove(s) garlic, minced
• 1/4 cup(s) parsley, chopped
• 2 Tbsp(s) coconut oil
• 1/2 tsp(s) cinnamon
• 2 tsp(s) salt, divided
• 1/2 tsp(s) nutmeg
• 1/4 tsp(s) allspice
• 1/4 tsp(s) black pepper
• 1/4 tsp(s) dried oregano
• 1 16-oz can diced tomatoes
• 1 head cauliflower, cored and chopped
• 1 cup coconut milk, full fat
• 1/2 ounce(s) ghee
• 2 large(s) organic, free-range eggs

• 12 Tbsp(s) Muir Glen Tomato Paste
• 1096 g eggplant, chopped
• 454 g grass-fed ground lamb
• 110 g white onion, chopped
• 12 g garlic, minced
• 15 g parsley, chopped
• 28 g coconut oil
• 1.5 g cinnamon
• 12 g salt, divided
• 1 g nutmeg
• 0.475 g allspice
• 0.5 g black pepper
• 0.25 g dried oregano
• 454 g diced tomatoes
• 575 g cauliflower, cored and chopped
• 226 g coconut milk, full fat
• 14 g ghee
• 100 g organic, free-range eggs