Monthly Archives: February 2015

Slow Cook Moroccan Lamb Chops

Who needs to eat lamb chops where the fat is chewy, and the meat difficult to get off the bone? Certainly not people with digestive problems – that’s for sure. Rare cooked lamb may look pretty, but it’s not going to be doing any good for your digestion, and then there’s the risk of parasites still alive and waiting to invade your gut.


This dish takes advantage of the slow cooking of bones in order to extract goodness that you would never normally get from quick cooked lamb chops. It’s a Paleo dish, it’s GAPS, and it is really tasty.


4 lamb chops

1 Onion

1 HP tbsp Cinammon

1 HP tbsp Paprika

1 tsp Turmeric

half tsp Cloves, or 4 cloves

2 HP tbsp Stock

1 Carton Passata

50g Butter



Turn your electric slow cooker to high. Dice an Onion and place that into your pot with the other 25g of butter.

Pre heat a frying pan, and melt 25g of butter. Then place your lamb chops and sear both sides – about a minute on both. Transfer to the pot.

Add all other ingredients, and stir.

Keep on high for three hours, then turn to low for a further two hours. Stir occasionally.



Lamb Chop Curry

The typical recipe for lamb curry dictates that you should use lean shoulder meat. My idea is that you can get more benefit from the dish by incorporating the fat. It takes a bit of fiddling to get the bones out, but it’s worth the time, as you can keep those for slow cooking to make stock, or broth. The healing benefits from bone broth are well known.

A rich curry texture, and flavour involves fat. Ghee is the traditional fat of choice. It’s a pity many recipes, and in fact restaurants use vegetable fat – to save money. This really does the dish a complete disservice, as the combination of spices makes curry a great tool for parasite combating. Adding vegetable fat, cancels out the good effects from the other ingredients.




1 large Onions

2 Garlic cloves

thumb of Ginger

1 Chilli (strength – up to you)

1 hp tbsp Paprika

1 hp tbsp Coriander

half tsp Cinnamon

3 Cloves

3 Cardommon pods

half a cup of Ghee


4 Lamb chops

half cup chicken stock

half cup Passata

1 small Onion

half cup of Mushrooms (Chestnut)

50g Ghee (butter)


I recommend marinating the Lamb.

Ingredients of marinade

half cup of Yoghurt (Kefir is best)

1 Garlic clove

1 hp tbsp Turmeric

1 hp tbsp Ginger powder

1 tsp Cayenne pepper


Mix all ingredients in a cup.

Cut bones out of lamb chops, and place meat into a pyrex dish. Mix the marinade in with the meat thoroughly, cover and leave in your fridge over night. You could of course make this recipe with shoulder of Lamb (which I have done). Some might argue that it’s better with this cut of meat, and I can see why they would say that. The choice is yours.


Put slow cooker on high, and add 50g Ghee. You can sear the lamb in a frying pan for a minute either side, or just place into the slow cooker (once it has warmed). Dice the onion, and add to the pot.

Place all the sauce ingredients into a blender, add to it warm ghee and a small amount of warm water. Blitz well.

After the onions have softened in the slow cooker add the sauce, passata and stock. Leave the slow cooker on high for three hours, and stir regularly. add chopped mushrooms, and cook on low for a further 2 hours.

Paleo Sweet and Sour Pork

This is another one of my slow cooker favourites. The great thing about this sweet, and sour pork is there isn’t a drop of refined sugar. The sweetness comes from yellow peppers, and pineapple. The taste is stunning, and the meat is nice and tender. What’s not to like.


2 Pork chops

2 tbsps Passata

2 tbsps Stock

1 small yellow bell pepper

1 cup of chopped pineapple

1 tbsp Cinnamon

1 tsp Turmeric

1 tsp Chilli powder (depends how hot you want it) or you can use fresh chilli.

1 hp tbsp Paprika

50g Lard


Switch your crock pot to high, and add 25g of lard, Let it warm and melt the lard.

Heat a frying pan and add the other 25g of lard. When preparing the pork chops, I like to cut off the rind, as this goes weird in the crock pot, and save if for making scratchings with. Then sear them in a hot pan for about 1 minute either side. Put them straight into the crock pot.

Next, add your spices, passata and stock. Mix up the ingredients, and cook on high for 3 hours. Next add your chopped bell pepper, and turn to low. 15 minutes before you are ready to serve, add your chopped pineapple.


Paleo Moluccas Chicken Curry

This is a Paleo Chicken Curry, with that I mean no vegetable oil (like you see in a lot of curry recipes), and home made chicken stock. Instead of rice, I recommend Cauliflower rice.

With this curry, I have emphasised the Nutmeg, as this gives a slightly different edge to the flavour. I call this Moluccas Curry, from the name of the islands where nutmeg originates.


For the sauce;

1 small onion

half Green Pepper

big thumb of Ginger

2 Garlic cloves

2 hp tbsp Coriander

1 hp tbsp Turmeric

half tsp Cinnamon

1 hp tsp Nutmeg

half tsp Cumin

1 hp tbsp Paprika

half cup of Ghee (or butter)

For the pan;

50g Ghee (butter)

half cup of Passata

1 small Onion

half Green Pepper

1 cup of Mushrooms (Chestnut are best)

half cup of Chicken stock (home made)

2 Chicken fillets


I would recommend marinating the chicken. You do not have to, but the flavour is enhanced

Ingredients for marinade

half cup of plain Yoghurt (Kefir is best)

1 tbsp Turmeric

1 tbsp Paprika

half tsp Chilli powder

half tsp Cinnamon


Mix all ingredients in a cup. Slice chicken into chunks, and place in a Pyrex dish. Add in the marinade and stir thoroughly. Leave in fridge over night.


Heat ghee (butter) in large pan. Dice one onion, and add to the pan, stir and cover. You may need to add a small amount of water to prevent onions from drying out.

For the sauce, warm the ghee gently. Do this by placing a jug of your ghee into a low heat oven until melted. Roughly chop onion, pepper (save half the chopped pepper), ginger. Place all ingredients in a blender, and add warmed ghee. Blitz until liquified.

Turn your oven to high, and let it get to temperature. Place uncovered Pyrex dish containing marinated chicken into the oven. This will cook the chicken Tandoori style. While you are getting on with other parts of recipe, check regularly that the chicken is not burning – stir often.

Back to the pan. Add in the chicken stock, and stir well. When the onions have become see through, add  chopped pepper, and chopped mushrooms. Cook on a low heat for a few minutes – until mushrooms and pepper have softened a little. Add in the sauce, and stir well. After a few minutes add in Passata. Cook on low heat for approx 30 minutes.

When the chicken is cooked through, place on dish, and pour curry over.