July 26, 2019
Greek Sheep & Goat’s Feta Baked in Phyllo
August 6, 2019

Empire Lamb With Kefir Instead of Yoghurt


1. Fry the onions in some oil in a Le Creuset (or similar oven dish) until caramelised.

2. Add the lamb and remaining ingredients

3. Cover and pop in oven for 3 ½ hours on 130 ˚C or until tender ( I cooked this slowly over the school and extra mural run)

4. Remove the lamb, reduce the sauce on the stove, season and serve

I never got to make my morning smoothie today, and while straining my thick and sour coconut milk Kefir, my thoughts turned to how I could sneak this probiotic into dinner. What are the chances of thinking of a lamb and yoghurt combination, grabbing my new and unopened cook book, (Jamie’s Friday Night Feast) searching for lamb curry and unearthing a gorgeous “Empire roast lamb” recipe where the marinade calls for yoghurt?

While I was improvising, and tweaking the spices, I substituted the ground almonds with my activated almond butter, used lean free-range lamb knuckles instead of a whole shoulder and caramelised the onions in pumpkin seed oil instead of blending them into the marinade. And behold, a simple curry bowl filled with goodness was served alongside fresh coriander leaves, vegetables for me and Naan bread for my husband.