Lamb and Sweet Potato Fritters

See https://alittlebityummy.com/recipe/en-us/low-fodmap-sweet-potato-lamb-fritters-with-salad/

Serve with/on a salad

Cannellini Bean and Lamb Soup

From Jerusalem: A Cookbook

Ingredients
1 tablespoon sunflower oil
1 small onion, finely chopped
¼ of a small head of celery root, peeled and cut into ¼ inch dice
20 large garlic cloves, peeled
1 teaspoon ground cumin
1 pound stewing meat from lamb, cut into 1-inch cubes
7 cups water
½ cup dried Cannellini or pinto beans, soaked overnight in plenty of cold water, then drained
7 cardamom pods, lightly crushed
½ teaspoon ground turmeric
2 tablespoons tomato puree
1 teaspoon caster sugar
9 ounces Yukon Gold or other yellow-fleshed potato, peeled and cut into ¾ inch salt and black pepper
bread to serve
lemon juice for serving
chopped coriander

Directions

 

Heat the oil in a large frying pan and cook the onion and celery root over medium-high heat for 5 minutes, or until the onion starts to brown. Add the garlic cloves and cumin and cook for a further 2 minutes. Take off the heat and set aside.

Place the meat and water in a large saucepan or Dutch oven over medium-high heat, bring to a boil, lower the heat, and simmer for 10 minutes, skimming the surface frequently until you get a clear broth. Add the onion and celery root mix the drained beans, cardamom, turmeric, tomato paste, and sugar. Bring to a boil, cover, and simmer gently for 1 hour, or until the meat is tender.

Add the potatoes to the soup and season with 1 teaspoon salt and ½ teaspoon black pepper. Bring back to a boil, lower the heat, and simmer, uncovered, for a further 20 minutes, or until the potatoes and beans are tender. The soup should be thick. Let it bubble away a bit longer, if needed, to reduce, or add some water. Taste and add more seasoning to your liking. Serve the soup with bread and some lemon juice and fresh chopped cilantro, or zhoug.

Lamb and Chicken Couscous

From Rebecca Hertzman

Ingredients
1 pound stewing lamb or beef
One chicken cut up
To chopped onions
One can chickpeas drained
2 tablespoons olive oil
Salt-and-pepper to taste
Quarter teaspoon ground ginger
Quarter cup or more raisins
4 tablespoons chopped parsley
Two tomatoes cut up (optional)
Ground cayenne pepper
Ground Paprika
Three or four sliced carrots

Directions
Put all ingredients except chicken, raisins, chickpeas, paprika, and cayenne in pot and cover with water
Bring to a boil and simmer slowly for one and a half hours
Add chicken and bring to boil, cook until chicken is really done, about 45 minutes
And raisins and chickpeas for the last five minutes
Remove some liquid and add a dash of pep Rica and about a quarter teaspoon of cayenne
Make couscous according to package during the last 5 minutes or so
Served with "hot sauce "to taste

Lamb Tagine in a Whole Roasted Pumpkin

Cutting a "pie pumpkin" is difficult, but the rest of the recipe is pretty easy, and it looks fantastic when brought to the table!

Adapted from Leite's Culinaria (online)

Ingredients:
For the whole roasted pumpkin--
One 4-pound cooking ("pie") pumpkin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the lamb tagine--
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds boneless leg of lamb, well trimmed, cut into 1-inch pieces
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 cups canned low-sodium chicken broth
3 tsp thai sweet chili sauce (or 1 tsp harissa, or tabasco, or other spicy sauce, to taste)
1 large onion, chopped
2 carrots, cut into 1/4-inch-thick rounds
1 tsp minced garlic (about 2 cloves)
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon crushed hot red pepper
One 28-ounce can diced tomatoes, drained
One 15- to 19-ounce can garbanzo beans (chickpeas), drained and rinsed
Hot cooked couscous, for serving

Directions:
Prep the pumpkin in advance, but do not put it in the oven to bake until ~2 hours before serving

1. Using a sturdy paring knife, cut into the pumpkin top around the stem to create a lid about 6 inches in diameter. Lift off the lid and set aside. Using a large metal spoon, scrape out the fibers and seeds from inside the pumpkin and discard them. (If you wish, remove the seeds from the fibers and reserve the seeds for roasting.)

2. Position a rack in the lower third of the oven and preheat the oven to 400°F. Place tinfoil on a rimmed baking sheet and spray with Pam.

3. Season the inside of the pumpkin shell and lid with the salt and pepper. Return the lid to the pumpkin and place the pumpkin on the baking sheet. Bake until the inside of the pumpkin is tender when the interior flesh is scraped with a spoon (remove the lid to check), about 1 1/4 hours.

While the pumpkin bakes, make the lamb tagine
1. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Season the lamb with 1/2 teaspoon salt and 1/2 teaspoon pepper. In batches, add to the pot and cook, stirring occasionally, until lightly browned, about 4 minutes. (The lamb should be rare at this point.) Using a slotted spoon, transfer the lamb to a plate.

2. Add the broth to the pot and bring to a boil, stirring to release the browned bits in the bottom of the pot. Pour the broth into a large glass measuring cup or heat-proof bowl and set aside.

3. Add the remaining 2 tablespoons oil to the pot and heat over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion is golden, about 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the ginger, cinnamon, and crushed hot pepper and cook for 15 seconds. Stir in the tomatoes and half the reserved chicken broth (about 1 cup), and bring to a boil. Reduce the heat to low, cover, and simmer until the carrots are tender, about 20 minutes. Return the lamb and any collected juices to the pot, and stir in the garbanzo beans. Increase the heat to medium-high and cook just until the beans are heated through, about 5 minutes. Season with salt and pepper to taste.

4. Transfer 1/2 cup of the remaining broth to a sauceboat or small bowl and stir in the chili paste/harissa/tabasco to make a very spicy seasoning sauce for the finished tagine. Set the spicy sauce aside.

5. To serve the lamb tagine, carefully transfer the roasted pumpkin to a serving platter. Remove the lid, ladle in the tagine, and replace the lid. (There will be more tagine than can fit into the pumpkin; just reserve it in a serving bowl.) Present the pumpkin at the table. Spoon the lamb tagine onto individual plates, and scoop out the pumpkin with the tagine (atop or next to the couscous); add the spicy sauce to taste.

Harvest Lamb Stew

Adapted from BHG Fast-Fix One-Dish Meals

Serves 4

Ingredients:
1 lb boneless lamb shoulder
2 c cubed, peeled sweet potatoes
1 med parsnip and 1 med carrot, peeled and cut into 1/2" pieces (2 c total)
2 small cooking apples, cored and cut into 1/2" slices
1/2 c chopped onion
3/4 tsp dried thyme, crushed
1/2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp ground black pepper
1 c apple juice or apple cider
1 c chicken or vegetable broth

Directions:
1. Trim fat from lamb; cut lamb into 1" cubes
2. in a 4 quart slow cooker, layer lamb through onion, sprinkle with spices, and pour cider and broth over all.
3. Cover and cook on low-heat setting for 7-8 hours or high-heat for 3 1/2-4 hours.

Nutritional info:
336 cal
8 g fat
7 g fiber

Tuscan Lamb Chops

From Better Homes and Gardens Fast-Fix One-Dish Meals

Serves 4

Ingredients:
8 lamb rib chops, cut 1" thick (about 1 1/2 lb)
salt
ground black pepper
1 Tbsp olive oil
3 cloves garlic, minced
15 oz can cannellini (white kidney) beans, drained and rinsed
14.5 oz can Italian-style stewed tomatoes
2 Tbsp balsamic vinegar
2 tsp dried crushed rosemary
Fresh rosemary sprigs for garnish

Directions:
1. Trim fat from chops, season with salt and pepper.
2. In a very large skillet, heat oil over medium heat. Add chops and cook for 8 minutes or until medium doneness, turning once (4 min/side). Transfer chops to a serving plate and keep warm.
3. Stir garlic into drippings in skillet. Cook and stir for 1 minute, then add beans, undrained tomatoes, balsamic vinegar, and dried rosemary. Bring to boiling, then reduce heat and simmer, uncovered, for 5 minutes.
4. Return chops to skillet; cover and cook for 2-3 minutes to heat through.

Per serving:
266 calories
11 g fat
6 g fiber

Note: the beans are almost worth making solo; not sure how they'd taste without the lamb flavor, though. But they were yummy!

Moroccan Lamb Stew

Adapted from BHG Fast-Fix One-Dish Meals

Ingredients:
2 lb lean boneless lamb
3 large carrots, cut into 1" pieces
2 large onions, cut into wedges
3 medium tomatoes (Roma works best), chopped
2 tsp cumin
1/2 tsp ground turmeric
1/4 tsp crushed red pepper flakes
2 c chicken broth
1 c dry couscous
1/4 c currants, raisins, or golden raisins

Directions:
1. Trim fat from meat, cut lamb into 3/4" cubes.
2. In a 4 quart slow cooker, combine lamb through spices, and pour broth over all ingredients
3. Cover and cook on low for 9-10 hours or high for 4-5 hours
4. In a separate pot, boil 1 c water and 1 c lamb juices; stir in couscous and dried fruit and remove from heat. Stir after 5-7 minutes to fluff couscous, and serve (on plates or in bowls) with lamb.