Paleo Indian Lamb kofta

paleo-indian-lamb-koftas

These spicy kofta balls are great to freeze for later. You can mix the ingredients together in a food processor for a more refined end result, but I like to keep them rustic looking so I mixed everything together by hand.

Paleo Indian Lamb Kofta

olive oil spray
1 garlic clove, minced
250g lamb mince
1 egg
1 Tbsp currants, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp turmeric

  1. Preheat the oven to 200 degrees C. Line a baking tray with foil and lightly brush or spray with olive oil.
  2. Place all the ingredients in a bowl and mix until well combined. Shape into 6-8 oval patties and place on the oven tray.
  3. Cook in the oven for 16 minutes (turning after 8 minutes), or until just cooked through.

Serve with lemon wedges and cauliflower rice or salad.

Serves 2.

Basic healing stock

healing-stock

Here’s my basic healing stock recipe (aka bone broth). I’ve keep the list of ingredients simple so that if you are on an elimination diet you can add or subtract as needed. It’s best to prepare this recipe when you are going to be home all day. The longer you simmer the bones the more nutritious your end result will be.

Meat stock aids digestion and has been know for centuries as a healing folk remedy for the digestive tract. Also homemade meat stock is extremely nourishing; it is full of minerals, vitamins, amino-acids and various other nutrients in a very bio-available form.
– Dr Natasha Campbell-McBride

It is also best to use organic bones as they will have more nutrients. The best bones to use are soup, shank, ribs, marrow, oxtail or knuckle bones. If you are using organic carrots you can leave them unpeeled as most of the nutrients are in the skin, otherwise peel them.

If you are going to be making a few batches of stock in the coming weeks and want to save time later, you can cut up all of the vegetables (carrots, celery and parsley) and put them in zip lock bags to freeze for when you have some more bones ready.

Basic healing stock recipe

chicken carcass; or bones (with marrow preferred)
1 tbsp apple cider vinegar
2 celery stalks, including the leaves
2 carrots
parsley
Celtic sea salt

  1. Add the bones to the pot and cover with water. Add a tablespoon of apple cider vinegar to help get maximum nutrients out of the bones.
  2. Cut up the celery stalks, carrot and parsley finely and then add them to the pot. Add a teaspoon a sea salt.
  3. Simmer with lid on for at least 4 hours, but preferably 8 hours or more.
  4. Skim off any scum from the top using a spoon. Top up with water as required.
  5. When finished, allow the stock to cool and then pour stock through a strainer and transfer to storage. You can also use cheese cloth or chux wipes to strain the stock. Pick off any meat to eat later. Discard the bones.
  6. If you want to remove the fat when you are finished cool the stock down and then place in the refrigerator overnight. The fat will rise to the top and you will be able to remove the solidified layer with a spoon. When often strain the mixture a second time in the morning. If your stock has jellied it is rich in gelatin.

The stock will keep for at least a week in the fridge or can be frozen in zip-lock bags.

Other optional ingredients to add:

2 tbsps thyme
pepper
4 cloves of garlic (if not fructose intolerant)
1-2 onions or leeks (if not fructose intolerant)
cabbage (if not raffinose intolerant)

Youvetsi (Greek)

greek_plate

Cooked for the Greek entry of the World Cup and Plate challenge. Youvetsi is a lamb and tomato baked dish with rice-shaped pasta.

Youvetsi recipe

1/4 cup Olive oil
500g lamb meat, chunks
1 red onion, finely chopped
2 garlic cloves, chopped
1 tin of diced tomatoes with juice
1 stick of cinnamon
30g of butter
200g risoni or orzo

  1. Preheat the oven to 180°C.
  2. Heat the olive oil in a frying pan and cook the lamb in batches until golden on all sides, then transfer the meat to a plate.
  3. Saute the onions until golden and softened. Add the garlic and cook for another half a minute, then return the meat to the pan.
  4. Add the tomatoes. Season with salt and pepper and add the cinnamon and the butter. Cook for 5 minutes.
  5. Trasfer the mixture to a casserole dish and add 4 cups of hot water.
  6. Cover and bake for an hour or until the lamb is tender.
  7. Rinse the pasta in a fine sieve, drain and add to the casserole dish. Mix through, cover and return it to the oven for another 15 minutes, or until the pasta is cooked and has absorbed most of the sauce.
  8. You may need to adjust the pasta cooking time and add more water if needed.
  9. Serve hot. You may like to sprinkle grated parmesan, pecorino, feta or haloumi over the top.

Serves 2-4.

VARIATION: I’m planning on trying this one with rice, but you’d need to add it about 45 minutes in so that it cooks through. If you use rice it’ll will be gluten-free. Leave off the cheese on the top to make it dairy-free.

Tapas (Spanish)

lamb

Cooked for the Spain entry in the Euro Cup and Plate challenge.

Cordero al limon – Lamb with Lemon

250g lean lamb, chunks
225g canned pineapple slices
10 cloves
1 lemon, halved
5 garlic cloves
2 tbsp olive oil
a sprig of rosemary
½ small onion, finely chopped
sweet smoked Spanish paprika, pinch

  1. Cut the lamb into 2cm cubes, put in a bowl, cover with the pineapple slices and let marinate overnight, covered, in the refrigerator.
  2. Preheat the oven to 150°C.
  3. Stick the cloves into the lemon and put it in a roasting dish. Add the garlic, oil and rosemary. Remove the lamb from the pineapple and rub in the onion and paprika.
  4. Add the lamb to a roasting dish and cook for 15 minutes.
  5. Remove the dish from the oven, cover with foil and set aside for 10 minutes.

Patatas bravas – Potatoes in Tomato Sauce

3 tbsp olive oil
600g potatoes, cut into 2 cm cubes
1 small onion, grated
3 garlic cloves, crushed
2 tbsp sherry
125g canned chopped tomatoes
½ tsp freshly grated orange zest
1 tsp sugar
1 tbsp freshly chopped flat leaf parsley

  1. Heat 2 tbsp of the oil in a frying pan, add the potatoes and mix well. Cook in batches for 8 minutes until golden brown.
  2. Add in batches the potato back to the pan for another 5 minutes.
  3. Meanwhile, heat the remaining oil in another frying pan, add the onion, and cook gently for 5 minutes. Add the garlic and sherry, then simmer for 1 minute to burn off the alcohol. Reduce the heat and add the tomatoes, orange zest, sugar, parsley and bay leaf.
  4. Cook for 10 minutes. If required, add some water to stop the mixture thickening too much.
  5. Transfer the cooked potatoes to a serving bowl, pour over the tomato sauce and mix well.

VARIATION – Add ½ tsp dried chili flakes to add more heat to the dish.

TIP – This dish can be made a day in advance and reheated before serving.

Pisto manchego – Courgette, Tomato and Capsicum Stew

2 tbsp olive oil
½ onion, finely chopped
2 garlic cloves, crushed
1 courgette, chopped
2 tomatoes, skinned, deseeded and chopped
1 red capsicum, deseeded and chopped
1 tbsp chopped fresh oregano leaves
sweet Spanish paprika, pinch
salt and pepper

  1. Heat the oil in a frying pan, add the onion and cook over low heat for 5 minutes. Add the garlic, courgette, tomatoes, capsicum, oregano and paprika.
  2. Simmer over low heat for 15 minutes. Season with salt and pepper, and serve.

VARIATION – Add 50g jamon serrano, finely chopped and cook with the onion.

TIP – This dish can be made a day in advance and reheated before serving.

All dishes serve 2.

Chicken and lamb souvlaki (Greek)

chicken and lamb souvlaki

Cooked for the Greek entry in the Euro Cup and Plate challenge.

We usually cook this on the Weber over hot coals to bring out the flavours.

400g lean lamb, chunks
400g organic chicken breast, chunks

Marinade
4 tbsp olive oil
juice of 1 lemon
2 tsp dried or fresh thyme
2 garlic cloves, crushed
black pepper

  1. Dice the lamb and chicken into 2.5cm pieces
  2. Make the marinade: mix the olive oil, lemon juice, thyme, garlic and season with black pepper. Place the meat in a bowl, pour the marinade over and mix well so that all the pieces of the meat are coated. Leave in the refrigerator for at least 2 hours, or preferably overnight.
  3. Fire up the BBQ. Thread the meat on to 6 skewers. Grill the kebabs quickly until browned on all sides; the chicken will need longer than the lamb.
  4. Serve with warmed pita bread (put it on the grill briefly to absorb the burnt juices!) and a Greek salad.

Serves 3-4.