Tiered Lamb with Rosemary and Oregano, Sweet Potato and Eggplant Cream * Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

SOAKING: 4 to 12 HRS 
YIELD : 6 to 8 PORTIONS

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ORGANIC INGREDIENTS

  • 4 medium sweet potatoes (about 1 kg)

Bolognese lamb sauce:

  • 454 g (1 lb) minced lamb
  • 4 large tomatoes, peeled and diced (about 500 g)
  • 3 garlic cloves, chopped
  • 4 green onions, chopped
  • 10 ml (2 tsp) fresh rosemary, finely chopped
  • 5 ml (1 tsp) dried oregano
  • 2.5 ml (1/2 tsp) sea salt

Eggplant cream:

  • 2 medium eggplants (about 450 g each)
  • 2 garlic cloves
  • 2 green onions
  • 80 g (1/2 cup) cashew nuts, soaked for 4 to 12 hours
  • juice of half a lemon
  • 2.5 ml (1/2 tsp) dried oregano
  • 2.5 ml (1/2 tsp) sea salt
  • Pepper, to taste
  • Sweet olive oil, as needed

PREPARATION

  1. Peel the sweet potatoes and cut into slices about 5 mm (1/5 inch) thick. Steam.
  2. Make the lamb Bolognese by combining all the ingredients and baking in a covered dish in a preheated oven at 230 °F (110 °C) for 2 hours. Stir a few times during cooking to break up the meat.
  3. Once the Bolognese is finished, collect the excess cooking stock using a sieve. Refrigerate broth for the accompanying sauce.**
  4. For the cream, peel and cut the eggplant into pieces, peel and cut the garlic and green onions and steam for 15 minutes.
  5. Blend in a food processor with drained cashews, lemon juice, dried oregano, salt and pepper. Add olive oil, if necessary, to obtain a creamy puree.

Service :

  1. In an ovenproof dish, alternate the sweet potatoes with the lamb and end with a layer of sweet potatoes.
  2. Spread the eggplant cream on top and place in the preheated oven at 230 °F (110 °C) for 30 minutes before serving.

 

Tiered Lamb with Rosemary and Oregano, Sweet Potato and Eggplant Cream Gluten-free, dairy-free (casein-free) and hypotoxic

Learn more about the book:
Recettes gourmandes contre la douleur chronique

Accompanying sauce

ORGANIC INGREDIENTS

  • The cooking broth, cooled and fat-skimmed
  • 30 ml (2 tbsp) light olive oil
  • 227 g (8 oz) fresh mushrooms, chopped
  • 2.5 ml (1/2 tsp) fresh rosemary, finely chopped
  • 1 ml (1/4 tsp) sea salt
  • 30 ml (2 tbsp) all-purpose flour "La Merveilleuse"
  • If needed: 10 ml (2 tsp) organic cornstarch or tapioca, diluted in the same amount of water


PREPARATION

  • In a medium saucepan, heat oil. Add mushrooms, rosemary and salt and cook over medium-low heat for about 10 minutes, stirring frequently.
  • Stir in the flour with a whisk to avoid lumps, then add the cooking stock.
  • Bring the mixture to a boil, stirring constantly with a whisk. If necessary, adjust the thickness of the sauce by adding the cornstarch or tapioca mixture.
  • Adjust the seasoning to taste.