Welcome to a culinary journey that promises both delicious flavor and convenient nutrition! Today, we’re diving into a remarkable recipe: Whole30-friendly South Indian-inspired Lamb “Dosa” Purses with Coconut Crème. These savory parcels are not just a treat for your taste buds but also an ideal solution for your paleo-packed lunches. This ingenious recipe was lovingly created by my dear friend, Diana Rodgers, a powerhouse in the ancestral health community and a true inspiration. My entire family, from the pickiest eaters to the most adventurous, absolutely adores them, and I’m confident yours will too!
My connection with Diana is one built on shared passions and a touch of serendipitous apology. It all began many years ago when I first attended the Ancestral Health Symposium at UCLA. Fresh off a grueling week of graveyard shifts, a lengthy 300-mile drive to Los Angeles, and late-night culinary explorations with new acquaintances, I was, to put it mildly, a wreck. Slumped in a folding chair, lost in my iPhone, I barely registered a woman who approached to introduce herself. My response was a mumbled, ungracious acknowledgment before she moved on. My husband, Henry, ever the gentle conscience, immediately called me out. “Whoa. I know you’re tired, but you were incredibly rude to that person, right?” He used a stronger word, but for the sake of our family-friendly blog, I’ll paraphrase.
He was absolutely right, and a knot of shame tightened in my stomach. I sprang from my seat, desperately scanning the room to find the person I had so carelessly dismissed, hoping to offer a sincere apology. But she was gone. For months, that encounter haunted me, a constant reminder to always extend courtesy and kindness, no matter how tired or overwhelmed I felt.
Fast forward a year. Henry and I traveled to Austin for the inaugural PaleoFX conference. We decided to share a house with a vibrant group of fellow Paleo bloggers, including notable names like Diane Sanfilippo, George Bryant, Bill Staley and Hayley Mason of Primal Palate, and Liz Wolfe. Among them was Diane’s roommate: Diana Rodgers. The moment Diana and I met, we clicked. While the rest of our housemates headed out for a morning CrossFit session, Diana and I opted for a leisurely stroll through the neighborhood, chatting away. As mothers of young children, we quickly bonded over shared stories, parenting triumphs, and hilarious anecdotes. It became clear that we both possessed a dry, sharp-edged sense of humor, which instantly solidified our connection. When Diana discovered I would be attending AHS in Boston, she graciously extended an invitation for my entire family to stay at her family’s beautiful farm in Carlisle. I accepted without hesitation.
It wasn’t until later that evening, however, that the realization struck me with the force of a ton of bricks: Diana was *that* person. The woman I had so rudely brushed off at AHS. “IT’S YOU!” I exclaimed, my face flushing with embarrassment and surprise. Diana simply smiled and nodded, her grace and understanding shining through. It speaks volumes about Diana’s character that she was not only willing to share a house with me despite my previous behavior but also became a warm, generous, and incredibly close friend. Our families have since shared countless joyful moments, staying with her family in Massachusetts, exploring her farm, enjoying days at the beach, and feasting on delicious food. I’m pretty sure she even forgave me for almost burning down her house during one memorable visit! We’ve continued our tradition of sharing houses at conferences, strengthening our bond, and our children have become the best of friends, a truly heartwarming outcome to an otherwise embarrassing beginning.
Even if I knew nothing of Diana’s incredible personal qualities, I can wholeheartedly recommend her cookbook, Paleo Lunches and Breakfasts on the Go. For many embarking on a Paleo lifestyle, the perceived limitations for breakfast and lunch options can be a major hurdle. Questions like, “What can I possibly eat without cereal, waffles, or sandwiches?” are common. My usual advice has always been to “EAT DINNER FOR BREAKFAST,” a practical but perhaps uninspired suggestion. Diana, however, has gone above and beyond, truly revolutionizing the concept of convenient, nourishing Paleo meals. Her book is a treasure trove of quick, incredibly flavorful, and family-friendly recipes, catering not only to the preferences of picky children but also to adults with sophisticated palates.
Within the pages of Paleo Lunches and Breakfasts on the Go, you’ll discover something for every craving and occasion. Craving a quick salad? Her Two-Minute Steak, Egg, and Endive Salad or the vibrant Wild Tuna, Orange, and Parsley Salad are fantastic choices. If soup is what you seek, delve into the comforting warmth of Brazilian Fish Stew (Moqueca de Peixe) or a fragrant Shrimp Coconut Lemongrass Soup. And for those endlessly searching for innovative ideas for simple yet intensely flavorful wraps, rolls, and roll-ups, look no further. Diana’s creativity shines through, presenting an astonishing variety of tastes and textures packed into one comprehensive volume. This cookbook is a true game-changer for anyone committed to healthy eating without sacrificing convenience or flavor.
For several weeks now, my family and I have been thoroughly enjoying our culinary adventure through Paleo Lunches and Breakfasts on the Go. We’ve explored a wide array of her ingenious creations. From the visually stunning and utterly delicious Curried Green Eggs & Ham to the surprisingly simple yet incredibly satisfying Pastrami & Pickles in Radicchio Wraps, each recipe has been a delightful discovery. We’ve also savored her unique Thai Curry Crab Cakes to Go, proving that even gourmet flavors can be made practical for everyday eating. Everything we’ve tried has turned out wonderfully, a testament to Diana’s clear instructions and well-balanced recipes. While the entire book is packed with fantastic ideas, one recipe, in particular, has captured our hearts and stomachs: the Lamb “Dosa” Purses with Coconut Crème.
Before I embraced the Paleo lifestyle, I was a frequent patron of Southern Indian restaurants, always on the hunt for the best chaat. I reveled in dishes like chana batura, idli, pani puri, and kathi kabobs, always accompanied by an array of sweet and spicy chutneys and sauces. And, of course, no meal was truly complete without the iconic dosas, traditionally made from a fermented batter of rice and lentils, and generously filled with vegetables infused with rich, aromatic Indian spices. It has been a long time since I’ve enjoyed an authentic dosa, but these incredible lamb-stuffed purses instantly transported me back to those cherished flavors and culinary experiences.
With Diana’s kind permission, I am thrilled to share her outstanding recipe from the book, presented in her own words:
“These spicy little packets are to die for! The inspiration for these comes from my friends at Chive Sustainable Catering & Event Design, the company that prepared the food for a sustainable feast event I hosted on my farm. I’ve changed the recipe slightly by adding potato. I thought potato would make them more “dosa-like” while adding a little healthy starch. What resulted are these perfect Paleo packets to eat on the go. This recipe takes a bit longer to make than the others, but believe me, it is completely worth your time. If you don’t want to wrap them in Swiss chard, then serve them over arugula and drizzle with the coconut crème. Goat, pork or beef can also be substituted for the lamb.”
Time to Make Lamb Dosa Purses!
Makes about 30 bite-sized wraps (4 servings)
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
- Author: Michelle Tam (recipe by Diana Rodgers)
- Summary: These Whole30-friendly South Indian-inspired Lamb “Dosa” Purses with Coconut Creme are perfect for your paleo packed lunches!
Ingredients
For the Meatballs:
- 1 large or two small sweet potatoes
- 1 pound (454 g) ground lamb
- 3 tablespoons (6 g) minced fresh mint
- ½ yellow onion, chopped into ¼-inch (6 mm) dice
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper (optional, add less or omit if you prefer less spice)
- ¼ teaspoon cardamom
- 1 teaspoon fresh ginger, minced
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
For the Wrap:
- 30 Swiss chard leaves (medium-sized is best)
- 1 package toothpicks
For the Coconut Crème:
- ½ cup (120 ml) full-fat coconut milk
- 1 teaspoon turmeric
- ½ teaspoon cardamom
- 2 teaspoons lime juice
Instructions
- Peel and cut sweet potatoes into 2-inch (5 cm) squares. Boil until tender, about 15 minutes.
- While the sweet potatoes are boiling, combine the remaining meatball ingredients in a large bowl. Preheat your oven to 425°F (220°C, or gas mark 7).
- Drain the water from the cooked sweet potatoes. Using a potato masher, mash them until mostly smooth but still with a slight lumpiness for texture.
- Add the mashed sweet potatoes to the lamb mixture and use your hands to thoroughly combine all ingredients.
- Line a large baking sheet with parchment paper. Form the mixture into small oblong balls, resembling mini hot dogs.
- Bake for approximately 7 to 10 minutes, or until they turn a light golden brown.
- Remove the meatballs from the oven and allow them to cool completely.
- While the meatballs are cooling, bring a large pot of water to a rolling boil. Quickly blanch the Swiss chard leaves for 2 to 3 minutes, then immediately transfer them to a bowl of ice water to stop the cooking and preserve their vibrant color.
- To assemble the wraps, take one blanched Swiss chard leaf and gently pat it dry. Carefully remove the tough stem from the bottom of the leaf. Place a cooled meatball at the base of the leaf, then roll the bottom part up. Fold over the sides, tucking them in as you go, and continue rolling until the meatball is fully enclosed within the leaf. Secure the wrap in place with a toothpick. Repeat this process until all meatballs are wrapped.
- To prepare the Coconut Crème, simply mix together all the listed ingredients. The result will be a delightfully refreshing and aromatic sauce. This crème also makes a fantastic dressing, especially when drizzled over roasted lamb and fresh arugula.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
- Calories: 491kcal
- Carbohydrates: 25g
- Protein: 27g
- Fat: 34g
- Fiber: 8g
Believe me, these Lamb “Dosa” Purses are a triumph of flavor and functionality. With innovative flavor combinations and a focus on simplicity at the heart of every recipe, Diana Rodgers’ cookbook is an absolute must-have addition to your kitchen library. It’s perfect for anyone seeking delicious, healthy, and convenient meals that align with a Paleo or Whole30 lifestyle. Prepare to transform your breakfast and lunch routines with these inspiring recipes!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
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