The Art of Food Combining: GREEN LAMB CURRY CONTINUED ..5 Lamb shoulders.. braise in spices & herbs . Crock pot the Lamb adding water or stock when needed. Then sauté in OVO Heirloom tomatoes & one yellow & red pepper , 2 small eggplant , 3 shallots . 1 lb of Chantrelles . Simmer down 4 hours . Cook the Lamb for 7 hours in the Crock pot . Remove all bones . It should be very tender . Stock should be rich with marrow and heavily laden spices . Combine the two ... Lamb & tomatoe mixture with 1 small jar of Thai green chilli paste. Stir , let cool . Put in the fridge over night to meld . Reheat to serve as it should be thick & solid , rich & flavorful . Serve with Cauliflower rice with roasted garlic , parsley & season to preference. You could add grated reggiano to the rice if you allow dairy .