Supper: Baked lamb pieces with sweet potato chips, stewed vegetables, watercress with beetroot and pomegranate sauce

unnamed (15)

This meal was pretty straight forward to make even though there were quite a few bits and bobs to do and it didn’t feel like too much hassle to make.

unnamed (17)

The flavours worked really well together,the sweetness of the beetroot and the tanginess of the pomegranates really complimented each other and blended well with the dish and give it a nice taste.

unnamed (18)

Ingredients – stewed veg, baked lamb, sweet potato chips

  • 2 organic lamb pieces
  • 2 sweet potatoes cut into chips
  • 1 red onion finely chopped
  • 2 cloves of garlic put through a squeezer
  • 1 carrot chopped finely
  • 1 celery finely chopped
  • half a courgette (zucchini) chopped finely
  • fresh chopped mint
  • fresh chopped thyme
  • fresh chopped parsley
  • coconut oil (odourless)
  • salt

Method

Turn the oven to gas mark 5, place the lamb pieces in a dish, sprinkle with a little rock salt and put some coconut oil on, then bake in the oven for around 35 minutes, pour the meat juices onto the meat about half way through.

Also place the sweet potato chips in a flat tray with some coconut oil, thyme and salt, and let cook for around 45 minutes, mixing them in the oil about 10 minutes into the cooking, when it has melted.

For the stew heat some coconut oil in a pan, then add the onion garlic, salt, mint, thyme, parsley and fry for a few minutes, then add the carrot, celery, courgette and let it gently saute’ for around 30 minutes.

 

Ingredients – sauce

  • Half a red onion finely chopped
  • 1 clove garlic put through a squeezer
  • 1 beetroot chopped
  • 1 large tablespoons of pomegranate seeds
  • coconut oil (odourless)
  • rock salt
  • olive oil

Method

Heat up the oil in a pan, then add the onion, garlic, salt and fry for a around a minute, then add in the beetroot, pomegranate seeds, a little water and gently simmer for around 30 minutes, adding more water if needed. Then put in a blender with some olive oil and blend for around a minute, or until smooth and its ready to serve with the lamb, veg stew and water cress and it’s ready to munch.

 

 

 

Advertisements

Author: histaminehealingblog

Cooks low histamine recipes with Mast cell stabilising and histamine lowering fresh herbs and foods, gluten free, grain free, dairy free, sugar free, paleo

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s