Grass-Fed Lamb Shoulder Chops Stew with Vegetables and Fresh Herbs
Serves: 4
Time Preparing: 30 minutes
Time Cooking: 60- 75 minutes
Total Time: 80-90 minutes
Ingredients
- 1-pound organic pasture raised lamb shoulder chops (4 pieces)
- 2 tablespoons ghee or, fat of choice
- 1 cup bone broth (recipe here)
- 1 cup filtered water
- ½ cup red wine
- 1 red onion chopped
- 10 garlic cloves, minced
- 4 medium potatoes, chopped in small cubes
- 1 tomato, chopped
- 1 medium carrot, sliced in large pieces
- 1 zucchini, chopped in small cubes
- 1 yellow squash, chopped in small cubes
- 8 black olives
- ¼ tablespoon fresh cayenne, diced
- 6 whole cloves
- 1 tablespoon sea salt
- 1 tablespoon fresh cilantro, chopped (to garnish)
Preparation
In a large pot heat ghee over medium heat
Add onions, stir occasionally, sauté until lightly golden, 10 minutes
Add garlic, stir occasionally, sauté until golden, 5 minutes
Add lamb shoulder, sauté until it is lightly golden, 10 minutes
Add bone broth, water and red wine, and tomato, stir well, partially cover with the lid, simmer for 30-40 minutes
Add potatoes, sea salt and whole cloves, stir well, partially cover with the lid, simmer until potatoes are almost soft, 15-20 minutes
Add carrots, zucchini, yellow squash, olives, and cayenne, stir well, partially cover with the lid, simmer until vegetables and potatoes are soft, 10 minutes
Garnish with cilantro
Transfer to a bowl
Immediately serve