Yep you read it correctly – Chilli Chocolate Lamb. And it’s Nutritionist approved!
This recipe was designed to support my floundering iron stores. They have been disappearing for some time now and I’ve been consciously working to get them back up with the food I eat and supplementation.
Lamb is a great source of iron. And the type of iron that is readily absorbed by the body. When we have iron from animal sources, it is known as heme iron. This is the iron that our body uses most easily as it is part of our blood make up.
Another amazing source of iron that most people don’t realise is chocolate. And I’m talking ‘proper’ chocolate. 70% and above dark chocolate. When we hit the 70% and above the chocolate has more cacao than sugar – this is where the gold is or rather where the iron is.
Now chocolate contains what we call non-heme iron. This is the iron from plant sources that isn’t as readily absorbed and used by the body. Don’t be disheartened though. This is the benefit of enjoying food that is loving crafted my a Nutritionist – I know these things and can work to optimise them. And that is just what I have done.
To help the body absorb and use non-heme iron we just need to add in a little vitamin C. This is bought to this dish through tomatoes. Specifically through cooking the tomatoes which helps increase the vitamin C content.
Given the generous hit of iron in this dish, it is amazing to helping everything from our energy to our sleep, from supporting our menstrual cycles to supporting us during times of stress.
This is helped along by the magnesium that is contained in the dark chocolate but also in the lamb.
Magnesium is one of my favourite minerals. We live in a world where everything is switching us “on”. Magnesium helps to turn all of those switches off.
And I can’t not talk about the fact that you literally can have CHOCOLATE FOR DINNER.
This dish isn’t over spicy or chocolately. Both of these flavours are subtle. You can turn up the heat if you wish by adding a little extra chilli to the dish.
What Do I Need?
- 2 tablespoons of Extra Virgin Olive Oil
- 500g Lamb Shoulder, cut into bite-size pieces
- 1/2 Onion, chopped (optional)
- 2 Garlic Cloves, crushed or 2 tablespoons of Garlic-Infused Olive Oil
- 1 teaspoon of Chilli Powder
- 2 teaspoons of Ground Cumin
- 1 teaspoon Ground Cinnamon
- 500g of Tomato Passata
- 50g dark chocolate (70% or above), broken into squares – not all of mine makes it into the sauce…
Let’s Do This!
1. Heat the oil in a pan, add the lamb and fry over a medium heat for 3-4 mins until browned. Remove from the pan with a slotted spoon and set aside.
2. Add the onion to the pan and cook over a medium heat for 5-8 mins to soften. Add the garlic or garlic infused oil, chilli powder, cumin, cinnamon and passata and season with salt and freshly ground pepper.
3. Return the lamb to the pan and bring to the boil, stirring. Reduce the heat and simmer for 10 mins, stirring occasionally until the lamb is cooked through.
4. Add the chocolate and stir until melted. Taste and add a little extra chilli powder, depending on your taste. I love this with some pan-fried kale and chard and mashed sweet potato.
NOTE: if you use Lindt this recipe is dairy free.
This recipe is gluten and diary free.