Paleo Bunny Chow (Sweet Potato Version)

Ingredients

• 4 medium Sweet potatoes
• 1.5 lb Lamb, cubed
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 tbsp Curry powder
• 1 can Coconut milk
• 2 tbsp Tomato paste
• 1 tsp Ginger, grated
• 1/4 tsp Chili flakes
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 4 medium sweet potatoes on a baking sheet and bake for 45 to 60 minutes, or until they are tender when pierced with a fork.
2. 2While the sweet potatoes are baking, heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the 1.5 lb of cubed lamb and brown it on all sides. Once browned, remove the lamb from the pot and set it aside.
3. 3Add the 1 medium onion, chopped, and the 2 cloves of garlic, minced, to the same pot. Cook, stirring occasionally, for about 5 minutes, or until the onion is softened.
4. 4Stir in the 2 tablespoons of curry powder, the 2 tablespoons of tomato paste, the 1 teaspoon of grated ginger, and the 1/4 teaspoon of chili flakes. Cook for 1 minute, stirring constantly, until fragrant.
5. 5Return the browned lamb to the pot. Pour in the 1 can of coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 30 to 40 minutes, or until the lamb is tender.
6. 6Once the sweet potatoes are tender, remove them from the oven. Carefully cut each sweet potato in half lengthwise. Use a spoon to scoop out some of the flesh from the center of each half, creating a well for the curry. Be careful not to scoop all the way through the skin.
7. 7Spoon the cooked lamb curry mixture into the wells of the sweet potatoes. Season with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Serve immediately.

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