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Lamb casserole

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  • Lamb casserole

    A few days ago, I described how I used to make a lamb casserole based on a French recipe. However, that recipe used flour for the gravy so it got me thinking how it could be done primally. I decided to adapt it using a technique used in South Asian curries. Very pleased with the result so I thought I'd share.

    Unfortunately, I couldn't get my pics to load so I've posted the recipe in two parts to my blog:

    It took an hour of preparation and three hours to cook, so isn't fast food. Definitely hearty winter fare. Next time I'll do two shoulders so there'll be some leftovers
    Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

    Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

  • #2
    Looks like a bit of work, but delicious! I will have to find some time in the winter to try it, thanks!