We had a few pounds of diced lamb left in the freezer from our bulk shop at the local butchers this month. So, combined with the root vegetables left in the bottom of the basket, we have created a 'no-fuss' lamb stew.
Perfect comfort food for the colder nights.
With no added stock and cream it is completely gluten- and dairy-free, as well as paleo and fairly low on the FODMAP scale.
- 2lbs of diced lamb
- one garlic bulb
- 2lb parsnips
- 2lbs carrots
- 3 stalks of celery
- Inch of fresh ginger
- 2lbs sweet potato
- Large tbsp raw honey
- salt and pepper to taste
- 2.5 pints water
- 1tbsp mixed herbs
- Fry the meat off in a large pan until browned
- Add the water, cover and simmer for 90 minutes, or until meat tender
- Chop all the vegetables in to bite-size chunks
- Add all the vegetables to the pot
- Peel and grate the fresh ginger in to the pot
- Season with the herbs, salt, pepper and add a good tablespoon of turmeric
- Peel all the garlic and rough chop, add to pot
- Stir in the large spoonful of honey
- Simmer for 45 minutes or until all the vegetables and potatoes are soft (or as crunchy as you like).
- Keep an eye on the liquid level and top to just cover throughout cooking and simmering
- Serve while still liquid and large chunks - or simmer down and mash if you prefer a thicker consistency
You really can add most of what you like to this pot, as long as you allow the meat to cook through first and the best time for the vegetables to cook after. It is easy to freeze in portion size bags once made and can be taken out in serving sizes as needed to defrost and reheat thoroughly before eating.