2-1/2 pounds Cedar Springs or Shepherd’s Pride lamb shoulder chops
2 tablespoons olive oil
1 onion, diced
3 tomatoes, diced
4 tablespoons curry powder
1 cup flour
1 cup water
2 teaspoons salt
1 10 ounce can coconut milk
Directions for the Lamb
Add the olive oil to a large Dutch oven over medium-high heat.
While the pan is heating up, pat the lamb dry with paper towels and season with salt and pepper.
Add the lamb to the hot pan and, using tongs, brown every side.
Remove the lamb from the pan and add the tomatoes, onions and 3 tablespoons of curry; stir. Place the lamb back in the pan, and cover.
Place the Dutch oven in a 280 degree F oven for 2 hours.
Directions for the Crepes
Either make ahead or begin preparation half an hour before the lamb is done.
Combine the flour, water, salt and remaining 1 tablespoon of curry powder and whisk until smooth.
Place a frying pan over medium heat and spray with a vegetable oil spray. When the pan is hot, add 1/8 cup of batter to the pan.
Turn your wrist in a circular motion to spread the batter as thin as possible on the hot pan. The crepe should cook all the way through; no need to flip it.
Once the lamb has cooked for 2 hours, it should be pull-apart tender. Remove the lamb from the Dutch oven and cover with foil.
Add 10 ounce can of coconut milk to the onions and tomatoes in the Dutch oven.
Cook the sauce, stirring occasionally, for five minutes. Add more curry or spice to taste.
Slice the lamb into bite-sized pieces.
To serve, place two crepes on a plate, add some lamb to the center of the crepes, top with a couple of tablespoons of sauce, and then fold over the tops of the crepes.