🥘 Ingredients
- Ground lamb (lean)500g
- Quinoa (cooked)1 cup
- Zucchini (diced)1 medium
- Carrots (grated)1 medium
- Spinach (chopped)1 cup
- Extra virgin olive oil1 tbsp
- Salmon or sardine oil — stir in after cooling½ tsp / serving
- Finely ground eggshell calcium powder — stir in after cooling¼ tsp / serving
👨🍳 Instructions
Cook the Quinoa
Rinse 1/2 cup dry quinoa and cook according to package directions. Set aside to cool.
Brown the Lamb
In a large pan, cook ground lamb over medium heat until browned, breaking into small pieces. Drain excess fat.
Add Vegetables
Add diced zucchini and grated carrots to the lamb. Cook for 5-7 minutes until softened.
Combine and Cool
Add the spinach and cook until wilted, then mix in the quinoa. Let the full batch cool before adding the oils and calcium.
Measure and Mix
Stir 1 teaspoon of finely ground eggshell powder, 2 teaspoons of salmon or sardine oil and the extra virgin olive oil into the cooled batch. Mix thoroughly before dividing it into four equal servings. Refrigerate for up to 3 days or freeze measured portions.
💡 About Lamb
Lamb is a single named animal protein in this recipe. It is only a novel protein for a dog that has not eaten lamb before. Dogs with suspected food allergies need a veterinarian-guided elimination diet rather than an informal ingredient swap.