Can I Heal My Gut?

My experiences with self healing.

Can I Heal My Gut?

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.

 

Ingredients

Sauce

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

Pot

4 Lamb chops

half cup chicken stock

half cup Passata

1 small Onion

half cup of Mushrooms (Chestnut)

50g Ghee (butter)

Lamb

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

Method

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.

Method

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.