Warming Lamb Stew
Ingredients
2 pounds boneless lamb stew meat, lamb shanks, and/or lamb shoulder steaks
2 onions, chopped (about 3 to 4 cups)
3 to 5 cloves of garlic, crushed
2 tsp freshly gound turmeric
2 to 3 tablespoons ghee (clarified butter), or 1 tablespoon extra virgin olive oil with 1 tablespoon butter
2 to 3 tablespoons curry powder (to taste)
2 teaspoons salt
1 tablespoon black pepper
1 tablespoon ground coriander
1 tablespoon cumin
1 teaspoon fresh rosemary, chopped
1 teaspoon dried thyme
Handful of Jujube Dates
1 1/2 cups (350ml) chicken stock
1 1/2 pounds (680g) small potatoes, quartered
2 cups basmati rice
Chutney and/or yogurt, to serve
Instructions
Heat the ghee or the butter-with-olive-oil in a large, pot medium-high, brown the meat well on all sides and remove it from pan.
Lower the heat to medium low and add the curry powder to the ghee or oil. Cook gently for a minute or two.
Add onions and garlic and cook 5 minutes.
Return the lamb to the pan, and add the coriander, black pepper, cumin, rosemary, thyme, chicken stock, and salt.
Bring to a simmer, reduce the heat to low, and cover the pot. (You can also put the pot in a 300°F oven). Cook for 2 hours.
Add Potatoes. Cook until tender.
To serve, you can pull the meat off the bones or leave it on. Taste for salt and add some more curry powder or add cayenne if you want things spicier. Serve over rice with chutney and/or yogurt for drizzling over top.
As always, consult with a healthcare professional before embarking on any significant dietary changes. Get ready to ignite the fire within and embrace a life fueled by zest and vitality!
