2 Sweet Potatoes
½ cup Sweet Yellow Onion
1 cup Coconut Milk
3 strips Mutton + Reserved Fat
½ Tbsp Olive Oil
1 tsp Lemon Juice
1 tsp Sea Salt
½ tsp Black Pepper
½ tsp Cayenne Powder
¼ tsp Garlic Powder
2 Tbsp Arrowroot Powder
1 Tbsp Water
Preheat the oven to 475 degrees Fahrenheit.
First, mix the arrowroot powder with the 1 tablespoon water until incorporated. Then blend together the
coconut milk, lemon juice, sea salt, black pepper, cayenne, garlic powder, and arrowroot mixture until smooth.
Dice the Mutton and onions. Heat the olive oil over medium-high heat (~7) and add the Mutton and onions
to it. Cook until the onions are slightly translucent. Once finished, let cool for just a moment, then add
to the coconut milk mixture and stir to incorporate.
Peel and slice the sweet potatoes to be about ” thick. I like to use a food processor, but a mandolin will
work well too. The key is not to slice them too thickly or else they’ll have to be in the oven forever.
Lay down a layer in your baking dish. Then pour a little coconut milk mixture. Then a layer of sweet
potatoes, then the coconut mixture. Do this until both are used or you run out of room. I like to save a
little of the Mutton and onion for the top.
Cover with tin foil and bake for 45 minutes. Depending on how thick your slices are, you may want to
poke the middle with a knife; it should slide in easily, with no effort.
Let it sit uncovered for 5–10 minutes to set, then serve.
This recipe can easily be made Vegan; just omit the Mutton