I thought I would try something new and post a recipe: this is my own creation! I eat a dairy-free, gluten-free, grain-free, soy-free, sugar-free, processed-food-free diet, focusing–ideally–on natural, ethical, and locally sourced products that support the Earth’s integrity. This is a stew/chili/soup with a great curry taste.
- 1 Ib. Grass-fed Lamb (any cut; the shoulder is usually cheapest)
- 2 tbsp. coconut oil or other cooking fat
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 6 medium tomatoes OR a 14.5 oz. can of diced tomatoes
- 1/2 cup mushrooms, chopped
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 1 large bell pepper, diced
- 1/2 cup shredded cabbage
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. smoked paprika
- 1/2 tsp. turmeric
- 1/4 tsp. cinnamon
- 1/4 tsp. red pepper flakes
- 1/4 tsp. cayenne pepper
- 1 bay leaf
- Sea salt and pepper to taste
Step 1: Heat a large frying pan to medium heat. Add 1 tbsp. coconut oil.
Step 2: Add lamb to pan. Allow to cook for about five minutes. Flip, so both sides are browned.
Step 3: Set aside. Heat a large pot over medium heat. Add the other 1 tbsp. coconut oil.
Step 4: Add onion, carrots, celery, cabbage, mushrooms, and bell pepper. Cook until they begin to soften; about 5-10 minutes. Stir occasionally.
Step 5: Add garlic. Stir. Let sit for one minute.
Step 6: If you used whole tomatoes, grind them in a food processor. Then add them to the pot. If you used a can, just pour it on in.
Step 7: Add the lamb to the pot. Then add the spices. Stir well.
Step 8: Allow to simmer, uncovered, for 3-4 hours. Stir occasionally.
Step 9: Enjoy!
Let me know if you try the recipe, and how it works for you!