Ingredients for Lamb Meatballs
Ingredients for Coconut ‘Tzatziki’
Put coconut milk in the fridge for at least 5 hours or overnight to solidify into coconut cream for the tzatziki. Heat oven to 375° F with a rack placed in the middle of the oven. Combine raw ground lamb with finely chopped onion, garlic, mint, cilantro and remaining ground spices.
Mix until thoroughly combined. Roll into small balls, approximately 1 tbsp of the mixture per ball. Recipe will make about 40 meatballs. Place meatballs on foil-lined baking sheet and bake for 13-15 minutes or until center is no longer pink. While meatballs are baking, remove coconut milk from fridge and carefully open the can.
Scoop out the solid coconut cream into a bowl and set aside the remaining coconut water. Slice cucumber in half long ways and scoop out central seeded region with a spoon and finely chop remaining cucumber meat. Add cucumber, mint, cilantro, lemon zest, lemon juice and remaining spices to coconut cream and mix thoroughly.
If the consistency is too thick for you, add some coconut water from the can to the tzatziki to your liking. 8. Allow meatballs to cool for a few minutes and serve with coconut tzatziki. Dig in immediately and enjoy!
Note: If prepping this dish for a dinner party ahead of time, the coconut ‘tzatziki’ can be kept in the fridge for a day or two in a sealed container. The lamb meatballs can be formed the day before and refrigerated until cooked. They should either be brought to room temperature before baking or an additional 3-5 minutes should be added to the bake time. Enjoy!
Heat coconut oil in a large pot. Lightly salt and pepper the lamb meat and sear on high heat until all sides are brown, with a bit of a crust. Do this in batches as you want even heat exposure when cooking the meat. After it’s all done, remove all the meat from the pot and set aside.
Cook onions in the lamb meat fat for ~2 minutes on high heat to soften them. Then add the garlic, ginger and the seared lamb back into the pot and mix briefly. Finally, add all the ground spices and salt to the pot and stir all the ingredients together for about 1 minute. Allow the spices to soak into the oil, that’s how the flavor really develops! Next add coconut milk and water to the pot.
Bring the mixture to a boil and then cover and reduce the heat to a simmer. Simmer curry with cover on top for about 1 hour. Then remove top and cook for an additional 30-45 minutes in order to thicken the sauce.
Ladle into a bowl and enjoy!
Preheat oven to 400 deg. Place acorn squash halves upside down in a baking dish and fill dish with a little bit of filtered water. Bake for 40 minutes or until soft and fork goes through easily.
While squash is baking, heat oil in a large skillet and sauté onions. Add kale and cover until it cooks down. Stir frequently. Heat oil in a second skillet and brown the ground lamb. Add salt, pepper, cumin and coriander to lamb while cooking.
When kale is cooked down, add ground lamb to mixture with a slotted spoon. Stir and spoon into acorn squash bowls (once the squash halves are cooked). Drizzle with olive oil and serve. If you want extra meat, add a helping of meat mixture to the side of the bowl.
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