I just posted this on my blog because it turned out so yummy! http://cavemanfood.blogspot.com/200...ni-dipping.html


Lamb Meatballs with Tahini Dipping Sauce and Cucumber Salad

serves 2

lamb meatballs:
1 lb ground lamb
1 small eggplant
1 egg
1.5 tsp dried oregano
1 tsp sea salt

Cover a small baking pan with foil and roast the eggplant for 1-1.5 hours at 375 degrees, or until the eggplant is soft. Remove from the oven, peel, and mash with a fork. Set the flesh in a strainer and let the liquid drain off.

Combine the mashed eggplant, lamb, egg, oregano, and sea salt in a large bowl. It will be pretty goopy. Form mixture into meatballs. I like to use a tablespoon measure - if made with heaping tablespoons you should get about 26 meatballs.

Heat a skillet over medium heat. If you use a nonstick skillet, no fat is necessary as the lamb will render out enough. If your skillet is not nonstick, you might want to grease it. Fry the meatballs on three sides until they are nicely browned.

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tahini dipping sauce:
1/2 cup tahini
1/3 cup lemon juice
1/4 cup extra virgin olive oil
1/4 cup water
1 clove garlic
1/2 tsp sea salt
1/4 tsp ground cumin
handful of fresh cilantro or parsley or both

Toss everything in a food processor and let it rip til it's smooth. It's better to make this at least an hour in advance to let the flavors meld (I make the sauce after I stick the eggplant in the oven and then pull it out of the fridge at serving time).

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cucumber salad:
1/2 a large English hothouse cucumber
sea salt
red wine vinegar
extra virgin olive oil

Score the cucumber with a fork and then slice it into thin rounds.

Put the cucumber slices into a strainer or colander and sprinkle with sea salt. Put something heavy on top and let it drain while everything else cooks.

Right before serving, squeeze out all the remaining water and drizzle on some red wine vinegar and extra virgin olive oil.

OH... MY... GOD... *drool*

Looks great! Great to find new ways to serve lamb....

I got this recipe out of our local newspaper this weekend, gonna try it soon!
You're supposed to cook it in a tagine, but I"m going to just cook it in a wok with a lid or a stock pot

Kefta Tagine with Lemon Cilantro
For the kefta:
1 pound finely ground lamb or beef
1 medium yellow onion, finely chopped
small bunch flat leaf parsley, finely chopped
2 teaspoons ground cinnamon
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper or 1 teaspoon paprika
sea salt and freshly ground black pepper to taste
for the tagine:
1 tablespoon olive oil (I imagine you could use VCO too, or lard)
1 tablespoon butter or ghee
1 medium yellow onion, roughly chopped
3 cloves garlic, halved and smashed
1 inch chunk fresh ginger, peeled and finely chopped
1 small red chili, seeds removed, finely sliced
2 teaspoons turmeric
1 1/4 cups water
small bunch cilantro or parsley, chopped
2 lemons
small bunch mint leaves, chopped
To make the kefta, in a large bowl, use your hands to pound the air out of the ground lamb or beef. To do this, pick up the meat and slap it back down into the bowl several times. Add the onion, parsley, cinnamon, cumin, coriander, cayenne, and salt and pepper. Use your hands to mix together the ingredients, kneading and pounding the mixture well. Form the mixture into walnut sized balls and set aside.
For the tagine, in the base of a tagine or heavy casserole dish heat the oil and butter over medium high. Stir in the onion, garlic, ginger, and chili. Saute until they begin to brown. Add the turmeric, water and half the cilantro. Bring the water to a boil then reduce heat, cover and simmer 10 minutes. Carefully set the kefta in the tagine then cover and continue cooking for about 15 minutes, rolling the kefta occasionally during cooking.
Juice one lemon and pour the juice over the kefta. Season with salt and pepper. Cut the remaining lemon into 6 wedges and tuck the pieces around the kefta. Cover and cook another 10 minutes.
Sprinkle kefta with the mint and remaining cilantro
Yield 4 to 6 servings

There's also a chicken tagine with prunes and tomatoes recipe that I might try later

Ab Fab!

We love Kebabs.

We take a whole lot of onion, mushrooms, bell pepper, fresh pineapple chunks, and either beef cubes or chicken cubes.

Layer each item on a kebab stick. Start with onion, meat, onion, pineapple, onion, mushroom, onion, pepper, and then start over until stick is full. Grill on BBQ.

Great for lunch the next day also.

I posted this under the coconut milk thread, but thought I should put it here also.

Coconut Milk Ice Cream

3 cans coconut milk
6 egg yolks
honey to taste
vanilla, about 2 teaspoons

First, I cooked the coconut milk over medium heat until it was almost boiling. I then added the honey, to taste, and the vanilla. I tempered the egg yolks with the coconut milk. (Have all the egg yolks in a bowl and while whisking vigorously, drizzle in about 1 cup of the hot coconut milk). Dump egg mixture into pot while whisking some more.

I then put it in a big bowl in the fridge overnight. The next day, I didn't have custard like I had hoped. It was a little sad. But, then I had the great idea to add the mixture to the ice cream maker (I have a kitchen aid attachment). It was creamy and sweet. It was great. I think I will make it as we want it. I have heard that coconut milk ice cream gets pretty hard in the freezer.

Also, this makes alot. We are a family of 7 here at my house. So, for the egg yolks, I did one yolk per half can of coconut milk.

Hope you all enjoy.

Curry made with chicken and coconut milk. Recipe is over on my blog: http://cavemanfood.blogspot.com/200...cken-curry.html

I got this muffin recipe off of a blog, it's yummy!

Super Pumpkin Blueberry Coconut Muffins

1 1/2 cups almond flour (available at Trader Joe’s or Whole Foods)
3/4 cup pureed pumpkin or squash (canned or frozen works fine) I’ve used both
1 tsp baking powder
1 tsp baking soda
3 large eggs
1/4 cup honey
1 1/2 tsp pumpkin pie spice (if you don’t have this, I sub 1 tsp cinnamon plus enough ground ginger, cloves, and nutmeg to equal 1/2 tsp)
2 tsp vanilla extract
pinch of salt
1/2 cup or 3/4 cup frozen or raw blueberries. I use the organic frozen variety
1/2 cup shredded,unsweetened coconut, plus some extra

Note: If you decide to use frozen squash the batter may turn out slightly runny. Just add some more almond flour if you feel like it needs it.

Mix all the ingredients together in a large bowl. Save the blueberries til the end.
Pour into muffin cups.
Top each muffin with some extra coconut

Bake at 350F for 30-35 min. Simple as that.

I tried the above tagine, it was very good! I did it with ground beef

I do absolutely identical but brush them well using a pastry brush with a sauce made from:
coconut cream (canned)
cloves of garlic
grated ginger
pinch of turmeric, black pepper
sea salt if you eat salt
splash of vinegar

Then place in blender with Brazil Nuts or Macadamias and blend until peanut butter consistency.

I don't have a BBQ so I use the longer bamboo skewers and just rest each end on the sides of an oven roasting pan lined with baking paper or foil and do them in a very hot oven.

I am going to have to try this the next time I make them! This sounds yummy. Do you brush the entire kebab or just the meat?

Not only brush the whole thing but by the time I'm finished with it, you can't even see the lumps under the paste

I just added it to the sweet treats section of the regular lc recipe section. It is not entirely paleo b/c of the davinci syrup, I have made it w/out any sweetner, but I like it much better with just a little. You could use even less probably, or may be honey if that floats your boat.

http://forum.lowcarber.org/showthre...267#post7557267

Delish! Thanks! Used maple syrup instead and it came out awesome. Perfect with tea.

I made this tonight- it was absolutely fabulous- just the recipe I have been looking for! I used the fettuchini shirataki noodles instead of the kelp; even my daughter thought it was delish!

THANKS for the recipe!