Traditional recipes

Plantain and Lamb Casserole

Plantain and Lamb Casserole


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You will be tempted to cut into this magical casserole as soon as it comes out of the oven. Restrain yourself and let it sit 10 minute before slicing so it can firm up a bit. This recipe is from Commander's Palace in New Orleans, LA. Read more about the restaurant's legendary Family Meal here.

Ingredients

  • ½ cup plus 3 Tbsp. vegetable oil
  • 1 large onion, finely chopped
  • 1 green bell pepper, ribs and seeds removed, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp. achiote (annatto) powder
  • 1 tsp. finely chopped thyme
  • 8 stuffed green olives, thinly sliced
  • 1 cup tomato sauce or crushed tomatoes
  • 7 oz. white cheddar, coarsely grated (about 2 cups)

Ingredient Info

  • Achiote powder can be found at Latin markets and in the spice section of some supermarkets, and online.

Recipe Preparation

  • Preheat oven to 350°. Slice plantains lengthwise into ¼"-thick planks. You should get 4 slices per plantain. Heat ½ cup oil in a large heavy skillet, preferably cast iron, over medium-high. Working in batches, fry plantains until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain; season with salt while still hot.

  • Wipe out skillet and heat 2 Tbsp. oil over medium-high. Add lamb to skillet and cook, breaking up into pieces, until brown, about 5 minutes. Transfer lamb to a medium bowl with a slotted spoon.

  • Pour off all but 3 Tbsp. fat from skillet and set back over medium-high heat. Cook onion, bell pepper, and garlic, stirring occasionally, until vegetables are soft and golden, 8–10 minutes. Return lamb to skillet and add chili powder, dried oregano, garlic powder, coriander, cumin, achiote powder, and thyme. Cook, stirring often, until fragrant, about 30 seconds. Add olives, raisins, and tomato sauce and cook, breaking lamb up with a wooden spoon, until flavors come together, 8–10 minutes. Remove from heat; season with salt.

  • Rub a 11x9" baking dish with remaining 1 Tbsp. oil. Arrange half of the plantains in a single layer in baking dish. (They should be hugging one another). Spread lamb mixture over and evenly sprinkle with cheese. Top with remaining plantains, arranging in a single layer.

  • Whisk eggs, milk, and a pinch of salt in a small bowl. Evenly drizzle egg mixture over casserole. Using your hands or a metal spatula, press down gently on casserole to adhere layers. Cover dish tightly with foil.

  • Bake casserole until cheese is melted, about 10 minutes. Remove foil and continue to bake until deep golden brown around the edges, 20–25 minutes longer. Let rest 10 minutes before slicing.

  • Do Ahead: Casserole can be assembled 1 day ahead. Cover and chill.

Recipe by Commander's Palace, New Orleans, LAReviews SectionI had a bit of a learning curve on slicing the plantains evenly--and having 5 on hand instead of 4 would be my plan for next time--but this came out really well. I used an oval CorningWare that is my go-to for casseroles, and that was the right size for two layers of fried plantains. They weren't all nestled as closely as they could have been, and another 3 or 4 slices would have been perfect. Tamping down the top fit everything in nicely and there was no overflowing of the cheese and custard layers on top. The top browned beautifully.It did take quite a bit of time to make this, but it was worth it. The picadillo component was delicious and making it with beef instead of lamb would also work and be somewhat cheaper. The 10 minute resting period was enough for everything to be solid enough to slice for serving. I didn't slice up the rest to portion for leftovers until later, and everything had cooled so much that there was a crumbling problem getting some of it out. Next time I would cut and remove all of it from the casserole after that 10 minute period.Essentially shepherd's pie from New Orleans. Pretty solid. Use between 1-2 eggs (3 is definitely overkill) and you probably need 2 additional plantains. Doing this in a relatively deep Dutch oven is also preferable given the volume of food here.canadianbaconBoston by way of Hamilton05/14/18

48 Creative Plantain Recipes for Paleo Cooking

Plantains are a staple in many paleo kitchens, and if they’re not in yours, they should be. Plantains are a healthy starch with a delicious, slightly sweet flavor that can be anywhere between white potato to banana depending on how ripe you allow them to get before cooking. These plantain recipes range from ooey gooey brownies to breakfast hashes, stews, and tortillas. If you give even just a handful of them a try, I’m sure plantains will become your new favorite ingredient.

1. Decadent Plantain Chocolate Cake
Used when at the right level of ripeness, plantains can make a great ingredient for cakes and other treats. Like bananas, they add bulk, moisture, and sweetness without adding a strong flavor. I love this gooey caramel-sauced cake with maple and dark chocolate.


Photo: Paleo State of Mind

2. Greens and Protein Breakfast Bowls With Bacon Aioli
This totally-packed breakfast bowl is an amazing way to start your day with protein in the forms of bacon and ground turkey, healthy fats like avocado, and other delicious ingredients ranging from red pepper flakes and cinnamon to sauerkraut, zucchini, greens, and plantains. New favorite breakfast.

3. Paleo Bison Plantain Breakfast Bowl
Here’s an easy balanced breakfast that makes your morning meal prep easy, since parts of it can be prepared ahead of time. You’ll make seasoned bison with chili powder and onion, add fried plantains with coconut oil, and top it all with kale and a roasted tomato sauce.

4. Baked Plantain Chips
Often times, paleo recipes are “substitutions” for non-paleo “regular” meals. This time, though, is different. These plantain chips are a thousand times better than potato chips, corn chips, or pita chips. And they’re easy to make in your own oven!

5. Fried Eggs, Plantains, and Chimichurri Sauce
This fancy-looking breakfast is easier than it seems. The sauce is made with lots of garlic, scallions, parsley, peppers, and more, and its intense flavor is perfect for topping sumac-sprinkled fried plantains and a delicious eggs-over-easy.


Photo: Get Inspired Everyday

6. Tostones Eggs Benedict With Mango Salsa and Avocado Hollandaise
Using tostones—crispy fried green plantains—as the base for your eggs benedict more than solves the problem with the missing English muffin, because plantains are so much tastier anyway. They’re even better slathered with eggs, mango salsa, and avocado Hollandaise.

7. Plantain Brownie Bites
You know that particular brand that makes all of those mini muffin and brownie “bites” in individual packages? Not a healthy snack. These, however, are healthy brownie bites sweetened with date puree or maple syrup and made from a plantain base.

8. Hash Plantain and Eggs Casserole
Plantains make savory breakfasts easy and fun, like with this casserole boasting flavors of cayenne and garlic. Use sausage instead of black beans, as suggested by this blogger, and your vegetable oil will be coconut oil, olive oil, or avocado oil.

9. Chimichurri Shrimp With Plantains and Smoky Veggies
This recipe is paleo and Whole30 approved, and it’s a simple meal that’s full of protein and healthy carbs to nourish your body and taste buds. You’ll need garlic, limes, cilantro, shrimp plantains, red bell peppers, onion, avocado, grape tomatoes, and more.


Photo: Real Food with Dana

10. Tostones (Fried Green Plantains)
Speaking of tostones, here’s a detailed how-to on making them. You’ll fry them sliced in coconut oil, smash them so they get all mushy and delicious on the inside, and them fry them again so the fluffy edges get crispy and amazing. Top with garlic salt.

11. Curried Plantain Patties
I love making patties out of different ingredients and frying them up into crispy goodness. These curried plantain patties feature coconut oil, coconut milk, eggs, coconut flour, cinnamon, nutmeg, cumin, curry powder, and sea salt. They’re extra flavorful and kid-friendly.

12. Paleo Slow Cooked Pulled Lamp Wraps With Creamy Sauce
This filling of this wrap is plantain-free with pulled lamb and a creamy sauce made with garlic, rosemary, and mint, but the amazing wraps are a super-thin plantain bread with egg whites that help it stay flexible and wrappable. Genius and delicious.

13. Big Skillet Dinner
I’m a huge fan of skillet dinners. Fewer dishes, and usually less time in the kitchen mean a happier me and a happier family, because the cook doesn’t clean in my house. And because skillet dinners are delicious, like this one with plantains, ground meat, and veggies.

14. Paleo Pastelon
Pastelon is a delicious Puerto Rican dish featuring plantains and ground meat. This one is paleo style, and it’s so tasty with jicama, breakfast sausage, chopped spinach, avocado oil, plantains, eggs, and sea salt. It makes an excellent breakfast for the whole family!

15. Chili Lime Plantain Crusted Chicken
This tropical chicken dish will be the favorite of kids and adults alike, with flavors of chili, garlic, cumin, and lime and a salty-crunchy plantain coating on the thicken. This is like a Caribbean, paleo take on breaded chicken, and you’ll never want it made another way again.

16. Breakfast Taco Salad With Easy Plantain Chips
Taco salad for breakfast is perfect possible on a paleo diet, using this recipe with deliciously seasoned ground beef, jalapeno peppers, diced red bell pepper, cherry tomatoes, cumin, plantains, ghee, avocado, and mixed salad greens of your choice.

17. Orange Jerk Salmon With Mango Coconut Slaw and Fried Plantains
This fully tropical meal couldn’t really get any better if it tried. It has everything you could want in a delicious dinner, from the orange jerk salmon with butter and garlic to the mango, shredded coconut, lime zest, and coconut milk kale slaw and the sweet fried plantains.

18. Crusty AIP Bread
Because common paleo bread ingredients like nut flours are not AIP safe, plantains often are the star ingredient in paleo AIP recipes. This crusty bread is soft on the inside with green plantains, coconut oil, gelatin, tigernut flour, cassava flour, and apple cider vinegar.

19. One Ingredient Plantain Tortillas
I bet you can guess what the one ingredient in these tortillas is! That’s right: you can boil plantains and blend them into a tortilla dough that can be rolled or pressed in a tortilla press and cooked on a well-seasoned cashew iron skillet. And they’re nice and bendy, too!

20. Vanilla Shake
I have a riddle: what ingredient can you fry and add to skillet dinners with seasoned meat, and also add to sweet vanilla milkshakes? Did you guess plantains? You’re so smart! This vanilla milkshake is tasty with coconut milk, chopped dates, and vanilla powder.

21. Plantain Chips Three Ways
Plantains, as we’ve seen, have a flavor that goes well with sweet and savory seasonings alike. In this post, you’ll learn how to make perfect plantain chips seasoned with sea salt, cinnamon and coconut palm sugar, or Cajun seasonings including garlic, paprika, and chili.

22. Buffalo Taco Salad Bowl
You won’t be cooking the plantains in this recipe, because these tacos bowls are served up with crispy, store-bought plantain chips (though you could make your own if you wanted to). I love how filling they are with ground buffalo and vegetables.

23. Sweet Okra Shrimp Curry With Plantain Puree
This fabulous curry has everything you could want: plantains, coconut milk, butter or ghee, onion, garlic, cumin, shrimp, choc ho, okra, curry powder, allspice, ginger, coconut oil, and tomato puree combine for a delicious meal that’s full of nutrients and goodies.

24. Paleo Cinnamon Plantain Pancakes
Cinnamon is the best flavor for pancakes, if you ask me. It just screams breakfast! These pancakes are made even better because they’re made with plantains, eggs, coconut flour, and vanilla, so they have a soft texture and sweet flavor that’s just irresistible.

25. Maple Allspice Roasted Plantains
This is seriously one of my very favorite dessert treats, because I love plantains, and I love the sweetness but low level of sugar this recipe offers. You’ve got roasted plantains, allspice or cinnamon, sea salt, dark maple syrup, coconut oil, and mini chocolate chips. What more could you want?

26. Baked Plantain Chips With Maple Bacon Aioli
The chips in this recipe are similar to others, with ghee and sea salt and a nice, hot oven. The star, though, is the maple bacon aioli for dipping made with homemade paleo mayonnaise, bacon, coconut sugar, maple syrup, and ground cinnamon. It’s sweet, savory, and perfect for plantain chips.

27. Sweet Potato and Plantain Chili
Filled with ground beef, red onion, bell peppers, jalapeno, sweet potato, cumin, paprika, plantains, tomatoes, and more, this healthy chili will fill you up without making you feel stuffed and heavy. Top with fresh cilantro and, if you eat it, goat cheese.

28. Plantain Drop Biscuits
Like in breads and cakes, plantains in biscuits help the bread retain some moisture without grains. This recipe also uses tapioca and tigernut or almond flours, salt, chia seeds, and shortening (palm) or coconut oil. They’re easy, crumbly, and perfect for sopping up soups and stews.

29. Banana Plantain Pancakes With Pluots
Bananas and plantains, being closely related, are a natural combination. Add pluots and you’ve got a sweet and juicy plum-and-apricot hybrid that adds vibrant colors and flavors. These pancakes also have cinnamon and vanilla, completing the flavor profile with an elegant flair.

30. Paleo Slow Cooker Beef Carnitas and Tostones
This dish would be great for a giant meal with friends and family. You’ll need beef sirloin roasted, coconut oil, garlic, white onion, chili powder, black pepper, salt, mustard powder, paprika, cayenne if you want some heat, and bone broth for juicy flavors and rich nutrition. Top with homemade tostones!

31. Plantain Tostadas
With the big, yummy, crunchy tortillas, tostadas have always been one of my favorite Mexican dishes. This paleo replica uses plantains to make the tostada base, which I think is even tastier. Fried them in avocado oil and sprinkle with a little sea salt!

32. Caribbean Baked Salmon Plantain Noodle Bowls
Spiralizing plantains is one of the most brilliant food ideas ever, because they get amazingly crispy and perfect to accompany the cauliflower and sockeye salmon flavored with pineapple juice and coconut sugar. Cover it all in a coconut-avocado-garlic-ginger sauce!

33. Baked Plantains and Sweet Peppers
If you make this plantain and sweet pepper side dish for a dinner with company, I guarantee it’ll steal the show. You’ll need yellow plantains, coconut oil, mini bell peppers, onion, coconut water, black pepper, chili pepper flakes, and toasted coconut flakes.

34. Grain Free Cinnamon and Spice Plantain Bites
These bites remind me of energy balls or energy bites, and they have an amazing flavor from almond flour, plantain flour, pumpkin seeds, nut butter, cinnamon, cloves, anise, vanilla extract, honey, and molasses. They’d make a great snack or healthy dessert.

35. Cilantro Chicken Fajitas and Pan-Fried Plantains
If you’re having paleo fajitas without any kind of tortilla, you’ll likely want something a bit starchy so you don’t miss the taco-business part of the fajita meal. Try this recipe for cilantro grilled chicken with cashew cream, vegetables, and fried plantains.

36. One Pot Mexican Beef and Vegetables
Here’s another yummy one-pot dinner, and this one features green plantains, ground beef, red bell pepper, yellow bell pepper, jalapeno, onion, avocado oil, cumin, paprika, garlic, cayenne, and a pre-made homemade or store-bought salsa of your choosing.

37. Baked Plantain Chips
This blogger pulled out all the stops on the seasonings for this recipe, sprinkling these crispy baked plantain chips with kosher salt, chili powder, garlic powder, cumin, and cayenne better. You can use more or less cayenne depending on your desired heat level.

38. 11 Ingredient Oreo Cake
You may not be able to eat packaged Oreos on a paleo diet, but you certainly can enjoy this simple Oreo cake made with plantains, applesauce, coconut oil, coconut butter, protein powder, raw cacao powder, and sea salt and filled with a dairy-free frosting.

39. Puerto Rican Omelette
Spice up your omelette game with this Puerto Rican version using plantains, coconut oil, eggs, coconut or almond milk (in place of the dairy milk), black pepper, bell pepper, onion, spinach, and fresh herbs. Chives, parsley, cilantro, and more would all be great choices.

40. Jerk Shrimp With Crispy Plantain Noodles
We’ve been over the whole plantain noodle thing before, and we already know those are good, so we’re already all about this recipe, right? You’ll need avocado, shrimp, jerk seasoning, plantains, coconut milk, bell pepper, garlic, onion, and a few other ingredients.

41. Plantain Chip Crusted Chicken
This simple crunchy “breaded” chicken recipe uses packaged plantain chips, onion powder, garlic powder, and salt. The recipe is AIP friendly and low FODMAP, so it’s suitable for a variety of dietary needs. And it’s tasty! And kids love it!


Photo: Pure and Simple Nourishment

42. Simple Plantain Buns
This recipe only has a handful of ingredients, and just a bit of coconut flour. You’ll also need plantains, coconut milk, coconut oil, coconut butter, and a gelatin “egg” (there are notes explaining, if you’ve never made one). This one’s AIP-friendly!

43. Baked Plantain Fries
Since they’re a healthy starch with a flavor similar to white potatoes (but even better, in my opinion), it makes sense that plantains would be an excellent substitute for French fries. This recipe is baked with coconut oil and sprinkled with salt and ground paprika.

44. Plantain Chips With Chorizo, Guacamole, and Pickled Jalapenos
If you need a quick, easy-to-assemble party snack or potluck contribution, these appetizers are just the ticket. They’re layers of plantain chips with chorizo sausage and homemade pickled jalapenos, and you better make double, because they’ll be gone in a flash.

45. Skinny Sloppy Joes With Plantain Buns
These sloppy joes are stuffed with beef mince, onions, celery, garlic, chestnut mushrooms, thyme, white pepper, chopped tomatoes, red white, and more. For paleo adjustments, use almond milk in place of the skim milk and coconut aminos for the soy sauce.


Photo: Delicious Obsessions

46. Coconut Plantain Snickeroons
Can you believe these part-macaroon, part-snickerdoodle cookies only have five ingredients? Just a touch of maple syrup is the only sweetener needed, and yellow plantain acts as the perfect binder to hold the cinnamon and coconut chips together.

47. Whipped Coconut Cream Plantain Cups With Mango and Avocado
I think this treat is incredibly clever, and a great use of all of these ingredients. In fact, I’d like about ten of them in my mouth right now—well, maybe one at a time. Make them with spiralized plantain, coconut flakes, eggs, coconut milk, mango, and avocado.

48. Plantain Skillet Brownies With Salted Caramel Sauce
As if these plantain brownies with vanilla, raw honey, and chocolate chips aren’t good enough, you get to make a coconut milk and grass fed butter caramel sauce with sea salt to make everything all that much more decadent and irresistible.


Perk Up Any Meal with These 9 Plantain Recipes

Header image: CHOW

Plantains are similar to bananas but are larger, more angular, and are usually only eaten after being cooked. They have more starch and less sugar than bananas and are used often in tropical regions as a filling addition to any meal. You can even fry green plantains for a delicious treat plantain chips give potato chips a solid run for their money. Check out these 9 recipes for plantains that will help you add them to your regular rotation.

1. Sauteed Plantains

This is a basic Cuban recipe from Randy Zweiban of Chicago’s Nacional 27 that requires just a few ripe plantains and some butter. Cut up the plantains into 1-inch pieces and sauté until golden brown. Liberally add salt and pepper and you have a great quick and easy side dish. Get our Sauteed Plantains recipe.

2. Onion-Crusted Plantains

Plantains covered in fried onions? A match made in heaven. Allspice and cayenne add a kick to this recipe and the onion coating crisps up beautifully once you fry the plantain slices in the skillet. Get the recipe here.

3. Sweet Plantain Empanadas

Use extremely ripe plantains for this recipe – the skins should be brown or black. Boil the plantains until the skin begins to crack, then mash with a fork. Add the coconut and tapioca flour to make a soft dough and then fill with a cheese of your choice. Get the recipe here.

4. Baked Plantains with Sugar and Rum

A healthy take on dessert, this recipe for baked plantains is sweetened with brown sugar, cinnamon, dark rum, orange juice, and butter. Topped with a scoop of vanilla ice cream it’s an unbeatable and quick dessert. Get the recipe here.

5. Puerto Rican Lasagna with Plantains

Thin slices of plantains fried in coconut oil take the place of traditional lasagna noodles in this recipe for pastelón. Ground beef and a number of spices (oregano, cumin, coriander, paprika, and crushed red pepper flakes) make this a flavorful and filling entrée. Get the recipe here.

6. Colombian Plantain Soup

This recipe uses fried green plantains and is similar to a Colombian take on chicken soup. Garnish with salt, pepper, and a handful of fresh cilantro leaves. Get the recipe here.

7. Patacones

Addictive and fried not once but twice, these patacones are cooked in coconut oil and seasoned with sea salt and lime juice. Be sure to dry off the excess oil after the first frying with some paper towels to make sure they stay extra crispy. Get the recipe here.

8. Kofta Curry

Green plantains are used in this Bengali recipe as the base for a creamy curry. Plantains, potatoes, flour, salt, chili powder, cumin, cashews, and raisins are mixed together and formed into small balls. Fry them and then top with the luscious garam masala-spiked curry for a satisfying and healthy dish. Get the recipe here.

9. Plantain Casserole

A tropical take on a sweet potato casserole, this recipe uses ripe plantains, coconut milk, and cinnamon for a tasty base layer. Top with a mixture of flour, melted butter, brown sugar, and grated coconut for a crunchy and sweet contrast. Get the recipe here.


  • 2 mutton kidneys, fat on
  • 1kg/2lb 4oz boneless leg of mutton, cut into 2.5cm/1in pieces
  • 2 tbsp flour
  • 2 large onions, cut into thick slices
  • 2 bay leaves
  • 2 tsp Worcestershire sauce
  • 600ml/20fl oz fresh beef stock
  • 900g/2lb potatoes, peeled and cut into 5mm/¼in thick slices
  • sea salt and freshly ground black pepper
  • 100g/3½oz butter
  • 300g/10½oz heritage carrots, cleaned and trimmed

Preheat the oven to 180C/350F/Gas 4.

Trim the fat from the kidneys and place the fat into a large ovenproof casserole and cook over a medium heat until the fat begins to melt and is golden-brown.

Sprinkle the mutton all over with the flour. Add half the mutton and kidneys to the casserole and cook until browned all over. Remove from the pan and set aside.

Add the remaining meat and cook until browned all over, then add half the onions and the bay leaves. Top with the reserved mutton then the remaining onions.

Add the Worcestershire sauce and stock and bring to a simmer.

Arrange the potato slices on top in an overlapping pattern.

Season the potatoes with salt and pepper and add a few dots of butter over the top. Cover with a tight-fitting lid and cook for two hours in the preheated oven. When cooked, you can brush the potatoes with a little more butter, then place under the grill to crisp up if you like. Alternatively, increase the oven temperature during the last 30 minutes in the oven and remove the lid.

When the hotpot is cooked, bring a pan of salted water to the boil. Add the carrots and simmer until just tender, about 3-5 minutes. Drain and toss with the remaining butter, salt and black pepper.


Equipment & Instructions

Peeling plantains (especially really green ones) can be a little tricky, so here’s a quick video – How to Peel Green Plantains

Below you’ll se a LOT of recipes for wraps, tortillas and tostones, and while you can certainly make these things at home without any special equipment, you might consider purchasing a tortilla press and/or tostone maker if you’re planning to make these a regular part of your AIP diet. You can find recommendations here in my AIP Amazon Shopping resource (USA, Canada & UK recommendations included).


AIP Lamb & Rutabaga Lasagna

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Ingredients:

2-3 Rutabagas, peeled and sliced thin with a mandolin or food processor if possible, or as thin as you can get by hand.

Salt and avocado or refined coconut oil for roasting

1 recipe of your favorite AIP cheese. I think THIS one shredded would be fantastic in this recipe! THIS one melted would be really good too.

1 lb ground lamb (Wholefoods has very good lamb, but for a better price you can also get it HERE!)

2 cloves fresh garlic, minced

12 oz of my AIP Pumpkin Alfredo sauce (Or you can sub your favorite AIP Marinara or Alfredo sauce recipe here)

4-6 cups leafy green vegetable of your choice- spinach, kale, arugula, chard, etc

1/2 c water or stock for cooking veggies

1T Refined coconut oil or Paleo Butter for cooking veggies

Optional: 1/2 c raw green plantain (see notes)

Place the thin-sliced rutabaga on a broiler pan, drizzle with oil and lightly salt.

Roast in oven at 450 degrees until starting to bubble and brown, flip and roast the other side until browned. I don't have an exact time for this, keep a close eye on it and just go by color. You can see the color and crisp in the video tutorial. Set them aside when done.

Add the lamb to a skillet and cook until almost all the pink is gone. Drain excess fat, then add onion, garlic, and 1 tsp salt. Sautee about 4-5 minutes, until onion is soft and lamb is cooked through. Stir in the lemon juice, sage, chives and pumpkin alfredo sauce. Set this mix aside.

Using the same skillet you used to cook the lamb (less dishes to wash!) add your leafy green veggies, 1 T oil or Paleo Butter and 1/2 c water or stock.

Cook until the veggies are wilted and softened but still bright green. Set aside.

Layer the bottom of a square casserole dish with roasted rutabaga slices.

Add 1/2 of the ground lamb alfredo mix.

cover with 1/2 of the sauteed veggies.

Add another layer of rutabaga slices,

The remainder of the lamb mix, and

Now add a nice healthy amount of AIP cheese of your choice, to cover the top and maybe a little extra to melt on through! You could also add some to each layer of the lasagna, but I find the creamy alfredo is enough on the inside.

Set in the oven under the broiler until the cheese softens/melts/starts to brown and all ingredients are heated through. Cover with loose foil if cheese browns before the rest is serving temperature.


Mashed Plantains:

  • 4 ripe plantains, peeled and chopped
  • 2 cups heavy cream
  • 1 teaspoon salt
  • 1/4 cup (1/2 stick) butter

Key Products


How to Make Lamb Vindaloo at Home

Ingredients you will need are mutton, vinegar, spices, ginger, garlic, onions, seasonings, oil.

COOKING VINDALOO IN A PAN

I used normal kadai to cook vindaloo. It will take around 1 to 2 hours for the lamb to cook till tender. There are few tips you can follow to make the lamb cook faster.

  • USE MEAT TENDERIZER: you can use natural meat tenderizer like 2 tbsp of raw papaya paste or 1 tsp of baking soda, little wine.
  • CHOOSE YOUNG MEAT: when buying lamb for vindaloo, pick young lamb or pick tender cuts of lamb.
  • USE PRESSURE COOKER TO COOK.

PRESSURE COOKER METHOD

INSTANT POT METHOD

  • Follow all the steps till marination.
  • Heat instant pot in saute mode. Add oil and saute onions till golden brown.
  • Marinated mutton is added and saute for 5 mins.
  • Pour 1/2 cup of water and bring it to a boil.
  • Cover and pressure cook on low for 15 mins.
  • Let the pressure release by itself.
  • Open the instant pot. Boil longer to thicken the sauce.

SERVING SUGGESTIONS

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.


Perk Up Any Meal with These 9 Plantain Recipes

Header image: CHOW

Plantains are similar to bananas but are larger, more angular, and are usually only eaten after being cooked. They have more starch and less sugar than bananas and are used often in tropical regions as a filling addition to any meal. You can even fry green plantains for a delicious treat plantain chips give potato chips a solid run for their money. Check out these 9 recipes for plantains that will help you add them to your regular rotation.

1. Sauteed Plantains

This is a basic Cuban recipe from Randy Zweiban of Chicago’s Nacional 27 that requires just a few ripe plantains and some butter. Cut up the plantains into 1-inch pieces and sauté until golden brown. Liberally add salt and pepper and you have a great quick and easy side dish. Get our Sauteed Plantains recipe.

2. Onion-Crusted Plantains

Plantains covered in fried onions? A match made in heaven. Allspice and cayenne add a kick to this recipe and the onion coating crisps up beautifully once you fry the plantain slices in the skillet. Get the recipe here.

3. Sweet Plantain Empanadas

Use extremely ripe plantains for this recipe – the skins should be brown or black. Boil the plantains until the skin begins to crack, then mash with a fork. Add the coconut and tapioca flour to make a soft dough and then fill with a cheese of your choice. Get the recipe here.

4. Baked Plantains with Sugar and Rum

A healthy take on dessert, this recipe for baked plantains is sweetened with brown sugar, cinnamon, dark rum, orange juice, and butter. Topped with a scoop of vanilla ice cream it’s an unbeatable and quick dessert. Get the recipe here.

5. Puerto Rican Lasagna with Plantains

Thin slices of plantains fried in coconut oil take the place of traditional lasagna noodles in this recipe for pastelón. Ground beef and a number of spices (oregano, cumin, coriander, paprika, and crushed red pepper flakes) make this a flavorful and filling entrée. Get the recipe here.

6. Colombian Plantain Soup

This recipe uses fried green plantains and is similar to a Colombian take on chicken soup. Garnish with salt, pepper, and a handful of fresh cilantro leaves. Get the recipe here.

7. Patacones

Addictive and fried not once but twice, these patacones are cooked in coconut oil and seasoned with sea salt and lime juice. Be sure to dry off the excess oil after the first frying with some paper towels to make sure they stay extra crispy. Get the recipe here.

8. Kofta Curry

Green plantains are used in this Bengali recipe as the base for a creamy curry. Plantains, potatoes, flour, salt, chili powder, cumin, cashews, and raisins are mixed together and formed into small balls. Fry them and then top with the luscious garam masala-spiked curry for a satisfying and healthy dish. Get the recipe here.

9. Plantain Casserole

A tropical take on a sweet potato casserole, this recipe uses ripe plantains, coconut milk, and cinnamon for a tasty base layer. Top with a mixture of flour, melted butter, brown sugar, and grated coconut for a crunchy and sweet contrast. Get the recipe here.


Irish Lamb Stew

When you conjure up thoughts of Ireland, you likely think of sloping thatched-roof houses with gardens in front and huge fireplaces in rooms where the owners take refuge from Ireland's frequent rain. And on the table, by the fire, you would probably find Irish stew, a regular one-pot meal. Rustic, simple, and hearty, there's no one true recipe for the stew. It has evolved and adapted over time and different places, but it's usually made with lamb, onions, and potatoes. Other ingredients have been added or replaced over time originally the stew was made with mutton—older animals with tougher and fattier meat—but nowadays lamb's shoulder seems to be the go-to cut. It was also made without potatoes, as these came to Ireland only in the 16th century when they were brought over from South America.

Each family has a favorite variation, but most people like to add carrots. Parsnips, peas, turnips, or celery can also appear, and even Guinness is added in some versions. Our recipe has tasty bacon and bacon fat to add an extra layer of flavor to the broth.

In traditional fashion, make this stew the day before and refrigerate overnight, as it is even better reheated. The flavors have time to blend together more, which results in a more flavorful dish. Accompany your meal with a loaf of good soda bread. Some pickles and sauerkraut can complement the earthy and bold flavors of the lamb. This recipe appears in "The Frugal Gourmet on Our Immigrant Ancestors" by Jeff Smith.