Lamb chop curry with coconut scented 'rice'

Curry
8 lamb chops
2 tbsp minced garlic
2 tbsp minced ginger
2 finely chopped green chillies
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp tumeric powder
1 tbsp paprika
1 tbsp curry powder
1 tbsp garam masala
Butter, ghee or coconut oil for frying
Grind of black pepper
1 finely chopped onion
1 finely chopped tomato
Handful of freshly chopped coriander

*Fry the onion on a low heat in the butter/oil for around 15-20 mins taking care not to burn the them, they should be slighty browned.
* Add the garlic, ginger, chilli and tomato then fry for a further 5 mins
* Add all the spices (except garam masala) and salt/pepper, the cook for a further 5 mins till the mixture is a fragrant paste
*Add the lamb chops and brown them lightly on each side, tossing in the sauce
*Add enough boiling water to cover the chops (this can be adjusted depending how much sauce you like) then cover tightly, turn the heat down as low as possible and simmer gently for around 1 hour or till the sauce is the right thickness.
*Turn the heat off, sprinkle with garam masala and fresh coriander - leave to stand for 10 mins before serving

Coconut scented 'rice'
1/4 head of riced cauliflower (you can do this in a food processor or by using a knife to shred it very finely)
1 tsp coconut essence

* Mix riced cauli & coconut essence in a heat-proof dish and microwave for 3-4 mins. It should be tender and fluffy
Serve together (I ate mines with homemade ginger and chilli pickle)

NOTES - You can add cream to your curry or make a minted sour cream 'raita' to go with the lamb

Herbed lamb burgers with red onion and avocado salsa

Lamb Burgers
500g minced lamb
4 springs onions, finely chopped
2 cloves garlic, finely chopped,
1 small red chilli, finely chopped
3 tbsp mixed chopped fresh mint & parsley
1 tsp ground cumin, roasted
Salt & pepper

*Mix together the lamb, springs onions, garlic, chilli, cumin, salt/pepper and 1/2 the herbs. Form mixture into 8 patties and set aside for 30 mins

Avocado & Red Onion Relish
1 avocado, diced
1 red onion, finely chopped
1 small Lebanese cucumber, finely chopped
1/2 green chilli, finely chopped
1 tbsp chopped fresh mint
3 tbsp freshly squeezed lemon juice
1 tsp splenda
1 tbsp flat leaf parsley sprigs
Salt/pepper

*Mix all ingredients together - add more lemon/splenda as necessary

*Cook the burgers on a preheated bbq or griddlepan for 10-15mins, turning once. Dollop with herbed sour cream.

Eggplant melts

You will need......

2 eggplants preferable European (the long, thin ones)
Tomato salsa - you can make your own or buy sugar-free store bought salsa
1 cup of sour cream
4tbsp chopped jalapenos
1 cup of mixed grated cheese (cheddar, mozzarella, parmesan)
Olive oil

*Slice eggplants in half and drizzle generously with olive oil and roast in a pre-heated oven at *200c for 15-20 mins
*Add tomato salsa and cheese then roast for a further 10 mins or until cheese has melted
*Top with sour cream and jalapenos then serve

Spicy pork meatballs in a creamy tomato sauce

You will need.......

MEATBALLS
600g good quality pork mince
2 cloves garlic, minced
2" piece of ginger, minced
1 green chilli, minced
1 egg, lightly beaten
1/4 onion, minced
Freshly ground salt/pepper
*Combine all ingredients together and roll into small meatballs, fry in oil until meatballs are browned and cooked through (around 10 mins)
SAUCE
3 tomatoes, diced
1/2 red onion, diced
Large handful of basil,
1 tbsp Worcestershire sauce
1 tbsp peri-peri or hot pepper sauce
1 tbsp cajun seasoning
1/2 tsp ground cumin powder
1 cup chicken stock
1/2 tsp white pepper
Freshly ground salt and pepper
*Fry off the tomatoes and red onion in olive oil for 10 mins then add remaining ingredients and simmer till reduced and thick and combine with the meatballs
SERVE OVER ZUCCHINI PASTA (shred one zucchini with a potato peeler into long, thin strips and boil till tender, drain and serve)