Lamb Shoulder Chops Stew with Vegetables and Fresh Herbs - Nutrient-Dense Paleo Dish

November 13, 2018

 

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

 

 

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