Criminara and LHamb Sauces

Remove stones and stems from 12 black velvet apricots allowed to go a bit soft; puree and place in large saucepan.  Remove skin and stones from 6 alaufo mangos and puree; place in saucepan.  Drain one 15 oz can Queen Anne cherries; puree and place in pan.  Puree one 14.5 oz can tart cherries in water and place in saucepan.  Add 2 cups water, 1/4 cup mango rum, 1/4 cup cherry rum, 2 tbsp kosher salt, and 3 tbsp monkfruit-in-the-raw.  Stir together and set heat to medium (5).  Add 1/4 tsp ground brown mustard, 1/4 tsp turmeric, 1/4 tsp black pepper, 1 tbsp paprika, 1 tsp Ceylon cinnamon, and 1 tsp Saigon cinnamon.  Cook for 30 minutes, stirring occasionally.  Drop heat to 3 (medium low), cook another 15 minutes. Cover and cook 15 minutes more, then drop heat to simmer.

In medium-large saucepan place 1.05 lb ground lamb, 1 lb ground hickory-smoked lamb, 3 tbsp coconut oil, 3 tbsp mango rum.  Add 1 tsp kosher salt, 1 tsp hickory-smoked salt, 1/4 tsp ground brown mustard, 1/4 tsp white pepper, 1 tsp rosemary leaf powder, and 1 tsp ground marjoram.  Brown meat on 7 (medium-high), stirring often, then add 1 bunch purslane (chopped), 4 stalks aeromath (sic; we're not certain of actual spelling), 3 strong, small red onions with stalks (chopped; locally grown), and 2 chopped Vidalia sweet onions.  Cook until onions start to turn translucent, then drop heat to 5 (medium) and add 2 medium-large golden zucchini (sliced) and 2 chayote squash (chopped).  Cook 15 minutes, then cover and cook for 15 more.

Add coconut flour to criminara sauce to reach desired consistency (we used around 4.5 tbsp).  Serve both sauces over noodles; I had a nice penne regate, while Rachel had the same, only with brown rice noodles.  Needless to say, we had plenty of this sauce left for other dishes, which will follow.

Here are past Criminara Sauces.

  
  

Here are other recipes made with this same batch of sauce:
Criminara Roast Chicken and Rice
Criminara Chicken and Rice
Criminara Turkey and Rice