Coconut Lamb Curry

Ingredients:
2 lbs Ground Lamb
2 cups chickpeas, soaked and cooked according to NT (or canned)
2 tsp salt
1/2 tsp black pepper
2 tbs curry powder
2 sweet potatoes, peeled and diced
1/2 Cauliflower, diced
1 medium onion, chopped
1 can coconut milk
1 cup chicken stock
2 tsp. hot sauce, optional
1 14 oz. can diced tomatoes with the juice
1 cup peas, frozen

Brown the ground lamb and onions together in a skillet with a little oil until the onions are soft.Add the curry powder and cook for one minute. Scrape into the crock pot. Sprinkle with salt and pepper. Add potatoes, cauliflower, coconut milk, stock, hot sauce, tomatoes, and stir to combine. Cover and cook on low 6-8 hours. About 1/2 an hour before serving, stir in frozen peas. Serve over cooked rice.

Shoulder Chops w/ Cardamon, Apples & Apricots

Shoulder Chops w/ Cardamon, Apples & Apricots
From the Grassfed Gourmet

(Serves 2....so I triple :) My kids LOVE this recipe. I serve with cardamon brown rice and steamed veggie.

Cardamon-Cinnamon Rub (see bottom)

2 Lamb Shoulder or leg chops
2 tbs olive oil
2 onions, cut into 1/4 inch wedges
2/3 cup dried apricots
1 tsp ground ginger
1 tart apple, peeled and thickly sliced
1 cup water
4 tsp honey

Rub Cardamon-Cinnamon mixture into both sides of the lamb chops, and bring the meat to room temp.

Heat the olive oil in a large pot over medium hear. Sear the chops for 2-3 minutes per side & remove. Add the onions, and sauté until translucent, Add the apricots, ginger, apple and water. Cook over medium heat, stirring constantly for 1 min; place the chops on top of the onion-fruit sauce. Cover, and simmer over low heat for 2 hours, until the chops are fork tender.

Turn the heat off, and rest the chops for 5 min. Arrange the chops on plates and top with the onion/fruit sauce, and drizzle each chop with tsp of honey.

Slow cooker version:

After searing the chops, stir together the onions, ginger, water (reduce the amount to 1/2 cup), apple slices, and apricots in a slow-cooker. Place the browned chops on top, and cook on low for 6 hours, or until the meat pulls easily from the bone.

Cardamon-Cinnamon Rub
1/2 tsp ground cinnamon
1/2 tsp ground cardamon
1/4 tsp ground cloves
1/2 tsp cayenne pepper
1 tsp coarse salt