If you are following AIP, you probably think Indian food is completely out of bounds, what with all the seed based spices, nightshades, and ghee… right? My Paleo AIP Indian Adventure, a brand new cookbook by Bethany Darwin, proves that assumption is completely wrong! Whether you are craving spicy curries or savory chapati or lamb kebabs like these, you will find your fix here and still be able to stay on the paleo autoimmune protocol.

What makes My Paleo AIP Indian Adventure so great?

This digital cookbook has over 60 recipes and every one of them is compliant with the elimination phase of AIP, which means that they don’t contain grains, dairy, eggs, legumes, soy, processed sugar, nuts, seeds, seed based spices or nightshades. But they do contain a ton of authentic flavor! Even my notoriously picky and spice loving Mr. Gutsy happily ate and complimented every dish we have tried so far… and seriously, that is a huge testimonial!

First I made the chicken tikka masala, which required a visit to Wikipedia to settle the question of whether or not it needs to have tomatoes to be called “authentic.” To my surprise, it turns out there is actually no consensus on required ingredients. In fact, a survey of 48 different recipes found that the only common ingredient was chicken! Then, I made the date tamarind chutney and the chicken chettinad curry and at the last minute decided to whip up a batch of the garlic cilantro roti to accompany it and was blown away by it. I have tried many AIP “breads” in the past and been disappointed with most, but this one is the real deal and is probably worth it to get the book for just this recipe alone! I will definitely be making that again and again!

Another thing I love about this cookbook is that none of the recipes are very complicated. For example, the garlic “butter” prawns take just 14 minutes, and even the longest of the recipes have lots of hands off time where you can be doing something else as it cooks. You might have to purchase a few specialty ingredients, but I had no problem finding everything I needed either in my local grocery stores or online.

The cookbook includes vegetarian dishes, many of which could be main dishes or sides, snacks, and even desserts. Next on our list to try is the mouth watering lamb biryani, lentil-free yellow dal, and for dessert the galub jamum made from sweet potatoes. Click here to get all the details, including pictures and a recipe list.

The author of this cookbook is Bethany Darwin, a long-time blogger who has used AIP to manage her own health. Bethany’s husband is Indian and she had his assistance as well as that of her mother-in-law to create this recipes, so you know the flavors are going to be on point.

Bethany was kind enough to allow me to share a sneak preview recipe with you here, so that you could have any even better idea of the caliber of this resource. I chose her spiced AIP lamb kebabs because they are both simple and flavorful. My favorite way to enjoy them is with a couple pieces of her incredible roti and cucumber mint raita – but you’ll need to download the book to get those recipes!

Notes for healing diets

This recipe is compliant with the elimination phase of AIP as written and also conforms with the requirements of the Specific Carbohydrate Diet (SCD). To make it low-FODMAP, you would need to omit the onion and the garlic.

Spiced AIP Lamb Kebabs Recipe

Spiced Lamb Kebabs from My Paleo AIP Indian Adventure
 
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 3-4 servings
Cook time:
Total time:
 
Published in My Paleo AIP Indian Adventure, offered here by permission of the author.
Ingredients
  • 1 pound ground lamb
  • 1 small red onion
  • 4 cloves garlic
  • 1 inch ginger
  • small handful parsley
  • small handful cilantro
  • 1 tablespoon chopped mint leaves
  • ½ teaspoon sea salt
  • ⅛ teaspoon mace
  • ¼ teaspoon turmeric
  • ½ tablespoon coconut oil
Instructions
  1. Rough chop the onion, garlic, ginger and herbs.
  2. Place everything except lamb in food processor and form a paste.
  3. Combine herb paste with lamb in a mixing bowl and mix well with your hands until seasonings are well combined.
  4. Heat a grill pan or skillet over a medium heat - add oil to pan when hot.
  5. Form lamb mixture into 8 sausage shapes by pressing them onto skewers.
  6. Cook about 3 minutes on each side in grill pan/ skillet (or on a grill if you have access to one - for the authentic street food taste).
  7. Serve with coriander chutney, sliced cucumbers, a squeeze of lemon and a couple of roti for a full meal.

Love this recipe? Want more like it? Go get the ebook on Bethany’s blog, Adventures in Partaking!

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