Lamb and Cabbage Hot Pot
2 lbs. ground lamb
1 small head green cabbage, thinly sliced
1 large onion, chopped
1/2-3/4 c. almond butter
2 tbl. coconut oil
1 tbl. fish sauce
1 tbl. tamari (gluten free soy sauce)
1 tbl. garlic powder
1 tsp. nutmeg
1/2 c. water or chicken broth
Heat the coconut oil in a dutch oven or large cast iron pan.
Brown the lamb until no longer pink, adding salt and pepper along with the fish sauce and nutmeg to season the meat. Remove to a bowl using a slotted spoon.
Saute the onion for about 10 minutes.
Add the cabbage and put the lid on for a few minutes.
Take off the lid and add almond butter, soy sauce, and garlic powder. Mix well and add water as needed to thin the almond butter. Continue to cook over medium heat until the cabbage is soft and the sauce is bubbling.
Add the lamb back to the pot. Mix well, taste, and adjust seasonings if needed. (You can add more almond butter like I did…just sayin)