Lamb and Beetroot Pate – Dairy Free, Paleo

I have made lamb and beetroot pate or mousse originally with two features in mind. It had to be easily digested, gentle product to be packed with organic iron to increase ferritin levels and to be suitable for toddlers and pregnant women. Thus minimum or no strong spices or seasoning, light and fluffy, more like mousse then pate texture, and mild gentle taste to be acceptable for babies palette. I used young lean lamb and organic beetroot, with sautéed onions and carrots to make this pate. However lamb, even slowly cooked with vegetables for a long time, had a strong meat flavour, that I wanted to avoid. One of my favourite products came to the rescue. It happens that pure apple puree has a unique ability to mask practically any strong taste, making the meaty flavour of this dish less pronounced. The second option is to use more carrots to make pate. Sweet flavour of sautéed carrots does the same trick as apple puree, simultaneously making pate texture more dense, closer to that of regular meat and vegetable pate.

Lamb and beetroot pate can be made to suit different dietary needs. For gluten free version of pate I use an equal mixture of olive oil and butter to saute vegetables and later cook them with meat. For dairy free option coconut oil replaces butter. Without the necessity to cater to dietary needs of toddlers and pregnant women, any spices or seasoning mixes of your choice could be used to add more flavour.

Ingredients:

  • 500g diced lean lamb
  • 1 large onion
  • 3 large carrots
  • 1 table spoon olive oil
  • 1 table spoon coconut oil (or you can use 2 table spoons of olive oil)
  • 2 medium beetroot, cooked (I boiled them, but they can be roasted)
  • 1-2 table spoons pure apple puree
  • 1 tea spoon honey (optional)
  • sea salt for seasoning to taste
  • black pepper (optional)

Preparation:

  • place beetroot in a sauce pan with cold water and cook on medium heat until soft through
  • place cooked beetroot in cold water, peel when it reaches room temperature, cut in chunks
  • it is better to blend beetroot first separately, before adding beetroot puree to sautéed vegetables with cooked meat

  • heat oil/oil mix in a deep pan, add onion, sliced in semicircles
  • gently fry onion on medium heat for 2-3 minutes, season with sea salt and continue cooking on low heat until it becomes translucent
  • add sliced carrots, stir and cook for 3-5 minutes
  • cut off all rough parts of lamb, as well as noticeable fat pieces
  • add meat to onion and carrots

  • cook on medium heat until all meat surfaces are gently cooked
  • add boiling water to cover meat and vegetables, season with sea salt
  • cook on low/medium heat covered with lid for 2 hours, or until the meat is soft and falls apart

  • I like to cook meat during the second hour in a cast iron small casserole pot, Staub cast iron pots have a special design on their lids, that allows evaporating liquid partially to return back to the pan, cooking in those pans makes a huge difference in flavours and textures of any dish
  • cook until practically very little or no liquid is left on the bottom of the pan

  • transfer meat with vegetables into a blender
  • add beetroot puree, blend to a coarse texture
  • transfer the mixture into another bowl, suitable for a stick blender
  • check the taste, add apple puree and honey if desired
  • season more if necessary
  • use the stick blender to achieve fine texture

  • store pate in glass containers, I like to cover the surface of pate with cut to size baking paper, especially if I freeze it

Lamb and beetroot (or lamb and vegetables) pate can be used on sandwiches, in wraps, as a protein part of the meal with steamed vegetables or even salad. With less vegetables this pate could be made with intense meaty taste, but it would be for other targeted group. The mix of ingredients provides plenty of organic iron, as well as creating environment in the upper and lower gut to facilitate iron absorption. Apple puree has its share of providing this environment. I was glad that the recipe worked, as even my grandson, one and a half years old at the time, enjoyed this pate.

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