Ghostly lamb stew

here's a pretty standard lamb stew, but this time with Ghost Pepper.  It also goes by the name Naga Bhut Jolokia.  Apparently, it was once thought to be the hottest pepper on earth.  Read more here.

All I can say is "be careful".  A small amount goes a long way with this stuff.  This is about 1/2 tsp for a whole pot.  Not sure how it's going to turn out, but better safe than sorry.

Standard stuff.. Lamb, bacon, onion, black pepper & cayenne

Veggie layer:  japanese sweet potato, yellow squash, asparagus

Oh, and brussel sprouts and tomato sauce

and 2 cups of coconut milk

And some aquatic grass... aka   wild rice

Moroccan Lamb Sausage & Carbs

Here's some Moroccan Lamb sausage from the DeKalb Farmer's Market.  Quite good, although the Greek version I had last week might be a little better.

Since I'm officially adding back the carbs, here's today's recipe:

3 links lamb sausage
Cauliflower
Red Kale
Red potato (one, medium)
1 cup Koku rice
~2 tbsp ghee (to fry the veggies)
~1 tbsp butter - on the rice

Here are the Nutritiondata.com stats:

http://nutritiondata.self.com/services/referral?messageKey=0d046b5ddc76307c7a68c3306b7d8c2a

Basic stats:

1250 calories

28% carb

48% fats

24% protein   (probably less... had to improvise because the database didn't have lamb sausage)

Lamb Steak, Veggies, Curry

Here's another leftover recipe.  I grilled 2 lamb steaks and needed to reheat this one.  Same basic formula of meat, veggies, and ghee.  Added a bunch of curry and cayenne pepper to spice this one up.

A few quick Paleo dinners

here they are... recent dinners.

This one is Pork Tenderloin.   And yes, I have read Paul Jaminet's series on pork, but still eat it.  Yum!

http://perfecthealthdiet.com/2012/02/pork-did-leviticus-117-have-it-right/

I'm going with correlation is not causation and other critiques of this that talk about the quality of the source of the pork.  Also, much of what I eat is organic from local farms.

Next up, we have more grilled lamb chops with sweet potato, cauliflower, brussel sprouts, and shallots.

and finally, grilled bratwurst with veggies from Riverview Farms.

Lamb Korma (sorta)

Here's this week's gruel - a spicy Indian lamb stew.

I adapted this recipe to ingredients I had on hand.

http://chriskresser.com/recipe-lamb-korma

1 lb lamb stew meat
2 tbsp ground ginger
1 tbsp masala
1 tbsp turmeric
4 cloves garlic
1 small cippolini onion
1/2 lb frozen blue kale
1 cup chopped broccoli
2 cans coconut milk
10 oz tomato sauce
3/4 cup ground cashews

It smells really good so far

Ground cashews and spices

Add the coconut milk (and tomato sauce)

Add the kale and lamb

Stir it up...  Slow Cooker on high for about 3 hours, then turn it down to low for another 3 - 5 hours

Lamb Loin Chop with Garlic

If you're a fan of GARLIC and don't mind the smell of roasted garlic wafting through your house for hours, or perhaps days, this lamb loin chop recipe will delight.

Lamb gets a lot of mention on various Paleo blogs as one of the good red meats.  Part of that is because a lot of what you get is grass fed New Zealand lamb.

Nutritiondata.com has this profile on lamb:

And here's the overall rating for this meal, approximately.  I'm not quite sure how roasting affects the nutrient profile, but at least this gives a ballpark ideal.

http://nutritiondata.self.com/services/referral?messageKey=9f24ae8f66323e326ffbca8d935a4111

Key Stats:   634 calories (surprisingly filling)
Protein  76 grams
Fat        23 grams  (10g saturated)
Carb      32 grams

It is also a good source of Niacin, Vitamin B6, Vitamin B12, Phosphorus and Zinc, and a very good source of Protein, Vitamin A, Vitamin C and Vitamin K.


Inflammation Factor:  A Most Excellent + 662


Let's get started:

First, I put a baking rack into a pyrex baking dish and then filled the remaining space with chopped veggies.  I rubbed some Macadamia nut oil in that end to keep things from sticking, and also added about 3/4 cup of water.

Next up, we put the lamb on the rack, and used the trusty garlic smasher.




Here's how it looked going into the oven at 350 degrees for about 45 minutes


















Toward the end, I put some foil over the veggies because they started to look a little dry.  However, while I might experiment with techniques for roasting veggies, they turned out perfectly cooked and not dry once I stirred them up on the plate.

Out of the oven

Onto the plate

Kitchen helpers were very pleased with the spare bits of fat and small shavings of meat off the bone.