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Moroccan Lamb Stew

4.1

(11)

Overhead shot of the stew in a white bowl.
Photo by Izabella Wentz PharmD.

Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.

Recipe information

  • Total Time

    1 hour 45 minutes

  • Yield

    4 servings

Ingredients

2 pounds lamb stew meat, cut into 1-inch cubes
Sea salt or pink Himalayan sea salt to taste
Black pepper to taste (if tolerated)
1/2 teaspoon ground cinnamon
2 tablespoons coconut oil
1 small onion, chopped
4 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and minced
2 tablespoons chopped fresh rosemary
1 tablespoon apple cider vinegar
1/2 cup homemade or store-bought bone broth
1/2 cup water
2 small oranges, zested and juiced
4 cups chopped carrots
2 tablespoons minced fresh dates
1/2 cup chopped fresh cilantro, for garnish (optional)

Preparation

  1. Step 1

    In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.

    Step 2

    In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.

    Step 3

    Add the onion and cook for 3 minutes, or until it begins to brown slightly.

    Step 4

    Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.

    Step 5

    Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.

    Step 6

    Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.

    Step 7

    Serve warm garnished with cilantro.

Book cover image.
From Hashimoto's Food Pharmacology: Nutrition Protocols and Healing Recipes to Take Charge of Your Thyroid Health © 2019 by Izabella Wentz. Reprinted by permission of HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
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