This hearty entrée is gluten-free and low glycemic.
|8 (2 ½ pounds, total)||Thick-cut lamb chops|
|3 cups||Sweet red onion, cut into 1-inch chunks|
|3 cups||Carrots, cut diagonally into 2-inch chunks|
|2 cups each ||Yam, potato, and tart apple, cut into 1-inch chunks|
|1 ½ cups ||Pitted dates, cut crosswise into thirds|
|1 cup||Roasted peanuts|
|1 teaspoon each||Coriander, cumin, ginger, crushed chili|
|¼ teaspoon||Ground cloves|
|4 cups||Chicken stock|
|1 ½ cups ||Zena's Sassy Peanut-Sesame, Regular or Hott!|
|Fresh mint for garnish|
|Plain yogurt or sour cream, optional|
On medium-high heat, drizzle peanut oil to coat bottom of a 6-to-7-quart Dutch Oven-type pan.
Brown chops on all sides. Remove and set aside.
To the drippings in the pan, add onions and carrots. With two wooden spats, toss stir-fry-style for ten minutes.
Add yam, potato, and dates; gently toss for ten minutes.
Mix all spices together. Add apples, peanuts and spices, and toss to coat all.
Clear space for a few chops at a time. Place at bottom of pan, covering them with the veggies. Pour chicken stock over all. Simmer, covered, on low 20 minutes.
Add honey and Zena’s SASS; simmer uncovered, an additional 10 minutes.
Serve in shallow bowls or over couscous. Garnish with fresh mint, and perhaps yogurt or sour cream.