Lambshank Kale and Korma Curry

Print Recipe Lambshank Kale and Korma Curry Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dishes Servings Ingredients 4-6 Lamb shanks400 Grams Diced Tomatoes1-2 Large Kale Leave Korma Paste 2 Brown Onions3-4 Cloves garlic Crushed1 TBSP Cumin Seeds Well bruised with the mortar and pestle25 Grams Fresh Ginger Root1/3 Cup Roasted Cashews Lightly […]

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Lambshank Kale and Korma Curry
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Course Main Dishes
Servings
Ingredients
Korma Paste
Course Main Dishes
Servings
Ingredients
Korma Paste
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Instructions
Make the Korma Paste:
  1. Add bruised cumin seeds to a dry frypan and lightly fry them stirring for 1 – 2 minutes or until the aroma from the seeds are released.
  2. Add the cumin seeds and remaining ingredients (except for the Kale) in a food processor or thermo mix and blend ingredients until it forms a smooth paste.
Slow Cooker:
  1. Place lamb shanks and diced tomatoes in the slow cooker
  2. Pour Korma paste over the lamb shanks and cook on a low heat for 8 hours.
  3. Finally dice the kale into slivers and add to the slow cooker and cook for a further 10 - 20 minutes.

Turkey/Chicken Leg Casserole

This recipe is an extract from the GAPS Book as a staple for the Introduction Diet as well as the full GAPS Diet.  It is an easy delicious meal to prepare and is easily modified to cater for need or preference.  Please refer to the clinical notes for people undertaking the Introduction Diet Stages for […]

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Turkey/Chicken Leg Casserole
This recipe is appropriate for the Introduction Diet from Stage Two onward, however if sever digestive disturbances are experienced, please refer to the clinical notes below for modifications.
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Prep Time 30 Minutes
Cook Time 2.45 hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 2.45 hours
Servings
People
Ingredients
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Rating: 0
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Instructions
  1. In a large oval casserole pot, add the stock, water, slat, tomato puree, cayenne pepper and herbs.
  2. Mix well and then add the turkey or chicken legs
  3. The tops of the turkey legs will be exposed from the other ingredients. Brush the legs with some duck fat and lightly salt the legs.
  4. Add Diced onion, celery and crushed garlic to a fry pan with a tablespoon of duck fat and saute until soft and then add to the casserole pot.
  5. Add the casserole pot to a preheated oven at 160 Degrees Celsius WITH LID OFF for 2 hours and 45 minutes.
  6. After the Casserole has been cooking for 2 hours, add the chopped vegetables. Mix them well into the sauce and leave cooking for a further 45 minutes.
  7. When the vegetables are cooked, remove the casserole from the oven. Serve the meat and vegetables on a dish and pour a few tablespoons of the sauce over the top.
Recipe Notes

Clinical Notes

Fibrous vegetables such as celery must be avoided for people with severed digestive disturbances such as diarrhoea.  Broccoli and Cauliflower stalks must be completely removed only using the heads and vegetables containing any seeds, or skins must be removed.