Lamb Chops with Cauliflower and Plum sauce

2-3            tablespoons coconut oil
1               tablespoon coriander seeds
1-2            tablespoons fresh herbs (rosemary, sage and thyme) finely chopped

1/4            teaspoon cayenne pepper

1/2            teaspoon paprika 

1               teaspoon turmeric

2               cloves of garlic crushed

sea salt and black pepper to taste

2               pounds   lamb chops

1               head of cauliflower washed and separated into small florets 

1               medium onion chopped in large pieces

3               cups of vegetable broth

• Heat the coconut oil in medium pot. Add  coriander seeds and fresh herbs to the oil, and lower the heat if necessary. Cook and stir for 20 seconds. Gradually add  cayenne, paprika, turmeric, peppers, garlic, paprika, garlic, sea salt and pepper. Mix herbs and spices together for another 15 seconds. 

• Sear the lamb chops in the spicy oil for about 30 seconds on each side.

• Add the onion and vegetable broth and bring to a boil. Lower the heat and cook for more than 1 hour or until tender. Make sure there is still some broth left.

• Toss in cauliflower florets on top of the lamb chops and let them simmer until tender.

• Remove the lamb chops and cauliflower from the pot. and drain the remaining liquid in to a sieve to remove all seeds and herbs leaves.

• Make the plum sauce. Pour over the meat and cauliflower if desired.

Plum Sauce

1/ 4         cup organic or raw cream

1/4-1/2   cup of the remaining broth

1             teaspoon tapioca starch

2-3          small yellow plums chopped 
               into small pieces

• Mix all the ingredients together and  bring to a boil.

• Heat for a couple of minutes then transfer to a mixer and blend well.