Lamb Vindaloo


I teach art to high school characters. Recently I thought it would be fun to teach them needle felting. Needle felting is an easy craft that almost anyone can do and is extremely satisfying. To needle felt you need two materials: Wool roving and a Felting needle. As I was planning my lesson I thought I should talk to the kids about the properties of wool, where it comes from and how it has been used in the past. When thinking about where wool comes from I was inspired to contact a local farm that would sell us wool directly and it would really show students that we can support local business. So I took an afternoon to visit the farm. Different color wools were strewn around the kitchen, while at least 6 kittens played amongst them. The owner prepared a bottle and took me out to see her lambs and feed the babies. She then showed me around her studio where she prepares the wool for dying and selling. It was one of my best afternoons is such a long time.


While there, the owner mentioned that she sold some of her lamb as meat. I am a realist. I like meat, I think it serves an important role in my diet, and as I am going to eat it I like to know where my meat comes from. The lambs at Cathy’s farm are well taken care of and loved. They have a lovely life. I bought a whole lamb and thanked the lambs for providing me their lives for the continuation of my life and my family.

From “Slow Cooker Revolution,” by the editors of America’s Test Kitchen.

Lamb Vindaloo

• 3 onions, minced

• 3 tbsp. vegetable oil

• 3 tbsp. sweet paprika

• 8 garlic cloves, minced

• 2 tbsp. tomato paste

• 4 tsp. ground cumin

•1/2 tsp. cardamom

• 1/4 tsp. cayenne pepper

• 1 (14.5-oz.) can diced tomatoes

• 1 c. chicken broth, plus extra as needed

• 3 tbsp. Minute tapioca

• 2 tbsp. red wine vinegar

• 2 bay leaves

• 1 tsp. sugar

• 1 (4-lb.) boneless lamb shoulder roast, trimmed and cut into 11/2 -in. chunks

• Salt and pepper

• 1/4 c. minced fresh cilantro


Microwave onions, oil, paprika, garlic, tomato paste, cumin, cardamom and cayenne in a bowl, stirring occasionally until onions are softened, about 5 minutes. (No microwave? Sauté the onions in the oil with the spices and tomato paste.) Transfer onion mixture to slow cooker.

Stir in tomatoes with juice, broth, tapioca, vinegar, bay leaves and sugar. Season lamb with salt and pepper, and nestle into slow cooker. Cover and cook until lamb is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. (Adjust stew consistency with additional hot broth as needed.)

Stir in cilantro, season with salt and pepper to taste, and serve.

Turkish Lamb Kofta with Tomato Sauce

I am a big pile of anxiety. I have to remind myself to take a breath, a nourishing breath. My nights are sleepless. I don’t feel like me, the old me is gone. Someone has replaced her. We have decided that we will continue to treat the PCOS with a low GI diet. Very few carbs, mostly organic meats, fruits, vegetables, seeds, nuts and legumes. I have started to take a prenatal vitamin. I don’t know about you, but vitamins make me feel a little ill. Todays meal is one of my very favorites. It is spicy, rich and satisfying.

Turkish Lamb Kofta with Tomato Sauce (adapted from Sultan’s Kitchen)

Yield: 4 portions

1/4 cup panko bread crumbs
2 pounds ground lamb
1/2 small Spanish onion, grated
4 garlic cloves, minced
2 eggs
1 tablespoon cumin, ground
1 teaspoon Turkish red pepper
1 teaspoon sumac, ground
1 teaspoon paprika
1/4 cup Italian parsley, finely chopped
Salt and freshly ground black pepper to taste

Tomato Sauce

3 to 4 fresh tomatoes (or a 12oz can)
olive oil
salt and pepper


To make kofta, combine all ingredients in a large bowl and mix well with hands. Heat oil in skillet (or prepare grill). Form meat into 1 inch balls and place in hot oil. Cook and turn until cooked through.

Meanwhile, heat olive oil in small pot. Add tomatoes and salt and pepper until it is heated through.

Serve with tomato sauce and fresh plain yogurt.

lamb kabobs and baba ghanoush

This summer I happened upon baba ghanoush, and when I say that I mean I had always though it was a made-up -unny word. So when I tried it for the first time I was amazed, and when I learned it was eggplant (I hate eggplant) my mind was blown into smithereens. It is delicious and low on the glycemic index and you can eat it without worrying about the caloric value. It is wonderful with lamb, beef or chicken. It is splendid with raw vegetables.

Baba Ganoush:

  • 1 eggplant
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1 tsp cumin
  • 1 roasted red pepper
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1 1/2 tablespoons olive oil


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. (or if you can… on a grill, so much better!)
  2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
  3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.