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+ servings

Savory Lamb Stew

Prep Time 20 mins
Cook Time 1 min
Total Time 21 mins
Servings 4 servings

Ingredients
  

  • sea salt and freshly ground black pepper to taste
  • 1/2 teaspoon ground cinnamon
  • 1 3/4 pounds boneless leg of lamb cubed
  • 2 tablespoons coconut oil
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 1 piece ginger peeled, minced, 2-inch
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon apple cider vinegar
  • 1/2 cup low sodium beef broth
  • 1/2 cup water
  • 2 small oranges zested and juiced
  • 4 cups chopped carrots
  • 2 tablespoons minced dates
  • 1/4 cup chopped fresh parsley

Instructions
 

  • In a medium-size bowl, combine salt and pepper and cinnamon with the lamb meat to coat and season evenly.
  • In a large cooking pot on medium heat, heat oil and brown the stew meat, 2 to 3 minutes per side.
  • Remove the meat from the pot and set aside.
  • In the same heated pot, add onion and cook for 3 minutes, or until it begins to brown slightly. Add garlic, ginger, and rosemary and cook for another couple of minutes, or until fragrant.
  • Add the next 6 ingredients (apple cider vinegar through dates) and bring to a boil. Reduce heat to medium-low, cover, and cook for about 1 hour 30 minutes, or until lamb is cooked to desired tenderness. Serve warm garnished with parsley.

Notes

SERVING SUGGESTION: Braised Kale, Swiss Chard or Collard Greens. Remove ribs from greens. Heat 2 tablespoons olive oil in a large skillet with a tight-fitting lid over medium heat. Gradually add greens and cook, turning with tongs, until slightly wilted; add 1 cup of water or broth and salt and pepper to taste; cover and simmer for 5 minutes.
NUTRITION: 533 Calories; 31g Fat (51.4% calories from fat); 33g Protein; 33g Carbohydrate; 7g Dietary Fiber; 108mg Cholesterol; 146mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 4 Vegetable; 1/2 Fruit; 3 1/2 Fat.
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