Last night’s dinner ticked all my needs – super tasty with the comfort food warming and filling that I really needed on a cold winter’s night post workout.
- all measurements are approximate
- 180gm lamb steak
- 100gm chorizo
- six spring onions
- tablespoon of lard
- two tablespoons of coconut cream
- two medium potatoes
- herbs: garlic, cumin, oregano, garam masala
Boil the potatoes for ten minutes than transfer to the oven on 220c for about 45 mins. The topping only takes about fifteen mins so go read a book.
Chop up lamb and chorizo into small peices. Heat a generous dollop of lard in a frying pan, add chorizo, a crushed clove of garlic, large shake of oregano and cumin and a small pinch of garam masala. Fry for a few minutes then add two generous tablespoons of coconut cream. Continue to fry till the sauce is nice and mixed. Add the lamb and stir to cook evenly – can add a teaspoon of ground arrowroot to thicken if desired. When the lamb is almost done – add the chopped spring onions.
Retrieve your baked potatoes, slice open and top with the contents of the frying. Eat and enjoy!