Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 2 yellow onions
• 2 pounds ground lamb
• 1 1/2 teaspoons ground cumin
• 1 egg, lightly beaten
• salt to taste
• Virgin Coconut Oil, as needed
• 1 1/2 tablespoons curry powder
• 3/4 cup plus 2 tablespoons red wine
• 14.5-ounce can diced tomatoes OR 2–3 fresh tomatoes, diced
• 4 cloves garlic, peeled but left whole
• 1 tablespoon ground coriander
• 1/2 tablespoon garam masala (optional)

Directions:

Finely chop one yellow onion and mix it into the lamb. Add the ground cumin, egg, and salt to taste (about 2 teaspoons). Mix together well. Set aside.

Prepare the sauce:

Chop the second onion. Heat some oil in a large soup pot. Cook the chopped onion for a few minutes until it turns golden; do not let it brown.

Add curry powder, lower heat, and add half the wine and the tomatoes. Let the sauce bubble on low heat until the oil rises to the surface.

While the sauce is simmering, form the meat into 1 1/2-inch meatballs. Handle the meat as little as possible.

Carefully add the meatballs to the pot. Add remaining wine and the whole garlic cloves. Cover and simmer. Add a bit of salt to the sauce, if needed.

When the meatballs are half cooked, add the ground coriander.

When finished cooking, turn off heat and sprinkle a half tablespoon of garam masala over the top of the stew. Cover and let sit for a while, at least 15 minutes.

Serve with basmati rice and mango chutney.

Recipe submitted by Simi, Los Angeles, CA.

Recipe prepared by Sarah Shilhavy using grass-fed lamb and photographed by Jeremiah Shilhavy.

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Favorite Thai, Coconut Curry

Ingredients:

• 2 pounds ground meat (I use lamb and beef or lamb and turkey.)
• 1 medium-sized onion, chopped
• 28 ounces coconut milk
• 1–4 teaspoons Thai red curry paste, or to taste (For kids, I use 1/2–1 teaspoon.)
• 1/2 cup vegetable stock
• 1/4 cup fish sauce
• 1 tablespoon honey
• 1 tablespoon molasses
• 1 (11-ounce) package frozen sugar snap peas
• 1 (8-ounce) can sliced bamboo shoots, rinsed and drained
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 (15-ounce) can Chinese mushrooms, drained
• cilantro
• 1/4 cup shredded, unsweetened, dried coconut

Directions:

Brown meat and onion together, and drain and set aside.

In a wok or large fry pan, bring to boil 4 ounces coconut milk, curry paste, vegetable stock, fish sauce, honey, and molasses. Simmer for 15 minutes. Add remaining ingredients, including remaining coconut milk. Simmer for 15 minutes more. Stir in browned meat and onions.

Garnish with cilantro and shredded coconut and serve with rice. I really like this with sushi rice, rinsed well, and steamed.

Recipe submitted by Peggy, Jupiter, FL.

stock photo

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