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
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.
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.
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