Lamb & Sweet Potato Curry

This curry is a sure dinner party pleaser, as it is sure to satisfy all your guests - Paleo or not! Just increase the quantities accordingly. It is a perfect dish to use a cheaper cut of lamb such as shoulder.

It can be cooked on the stove top at a low simmer, in your crockpot or bunged into the oven and forgotten about for an hour and a half. Perfect!

Serves 2

400g of lamb, chopped into cubes.
1/2 tbsp ground turmeric
3/4 tbsp ground cumin
1/2 tbsp ground coriander
1 litre of chicken stock
Salt/Pepper
100ml coconut milk
1 large onion, chopped
2 cloves garlic, chopped
1 large sweet potato
1-2 tbs coconut oil
Large handful of spinach

Preheat the oven to 140C.
Heat the oil on a medium heat in a your saucepan or oven proof dish.
Brown off the lamb and remove from pan.
Fry garlic and onion until softened.
Add the spices and fry off for 2 minutes.
Return the lamb and any juices to the pan.
Add the stock and bring to a simmer.
Place in oven and cook for an hour.
Add the sweet potato and cook for remaining 30 minutes.
Add coconut milk and spinach for last 10 minutes.
Lamb and sweet potato should be tender.

Serve with mashed cauliflower "rice".

Coconut, Sweet Potato and Butternut Squash Soup

This is a perfect warmer for the upcoming Autumn. I really love soup during the chilly weather and this will definitely be on my favourites list. Its got a distinctive coconut flavour, so if you like coconut you will love this I think. The coconut comes through and then the hint of roasted garlic. Really filling and satisfying!

Serves 4

1 large sweet potato
1 medium Butternut squash
5 x cloves of garlic
4 tbsp coconut oil
Litre of chicken stock
2 tbsp Italian Herbs
1/2 tin of coconut milk

Preheat oven to 200C
Chop the sweet potato and butternut squash into cubes and place on a baking sheet with the garlic cloves
Coat with the coconut oil and herbs and mix well.
Place in the oven until almost tender, remove and place them in a saucepan, removing the garlic cloves.
Squeeze the garlic from the cloves into the saucepan too and add the chicken stock.
Simmer the soup for about 15 minutes and blend using a hand blender.
Add the coconut milk and check for seasoning. Simmer until heated through
Serve in heated bowls with bacon croutons and paleo bread (optional)

Pork Tenderloin with Roast Butternut Squash and Sweet Potato.

Serves 2 - 3 people 


Ingredients: 
For Pork Marinade:
4 tbsp Olive Oil
1 tbsp Red Wine Vinegar
1 tbsp of Herbs De Province
Pepper
2 cloves garlic minced
1 tbs Whole Grain Mustard
For Roasted Squash & Sweet Potato:
1 x medium squash
1 x medium sweet potato

Method:
Mix all the ingredients in a bowl and mix well.
Cut shallow cuts in pork loin and pour marinade over. Cover and place in the fridge for at least 3 hours or overnight if possible.
Heat crockpot and add pork loin. Fry all sides.
Place in the oven at 180C for approx 30 minutes or until cooked through.
Rest for 10 minutes before serving.

For Vegetables:
Peel and chop both veg into bite size cubes
Place in a dish and coat with coconut oil
Roast for 30 - 40 minutes until cooked through.

I served these with wilted spinach