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Spiced Lamb with Lemon Zest and Prunes

To make this recipe gluten-free, serve with quinoa or other non-gluten grain (not couscous).

SPICES

1 tsp. paprika
1 tsp. turmeric (If fresh is available, even better. Grate or press about 1 to 2 tsps.)
1 tsp. cumin
cayenne pepper to taste
3 sticks of cinnamon
sea salt and pepper to taste
fresh ginger, 1 TBSP grated
" garlic, 4 cloves, pressed or chopped
" cilantro to taste
" parsley "
1 TBSP fresh lemon zest

OTHER MAIN INGREDIENTS

4 carrots, chopped into 1 1/2 inch pieces or so (large dice)
1 onion, "
kalamata olives (maybe 10 or so)
prunes (around 6)


lard or coconut oil for cooking
1 to 2 cups of chicken stock

Lamb loin, 1 -1/2 lbs for approximately 4 servings. Chop it into about 2" size pieces to stew.
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*Mix all dry spices.

*Chop lamb and coat with dry spices, let sit or marinate for an hour to overnight, either will be good. Do not put wet spices into dry mix.

*Cook chopped onions and carrots until mostly done, set asside.

*Use same pot, add more oil and cook lamb- browning it. To brown properly, make sure you have enough heat, not too hot, but hot. Heat pan first, then add oil. Wait 20 seconds, to let oil heat, then add meat. Do not stir, let brown on one side, then another. Only put enough lamb in the pan at a time that you can brown. Use enough oil. Keep taking it out once browned and add to the bowl with the cooked carrot and onion.

*Add all lamb, carrot, onion, ginger, garlic, prunes and zest to pan with more oil. Add chicken stock to cover. Simmer until meat is tender, perhaps 45 mins, this will depend on the size you cut the meat. Add more stock if necessary. Season to taste.

*Last 5 to 10 mins of cooking add the cilantro, parsley, olives.

*Serve with couscous cooked in stock. For gluten-free serve with quinoa or other non-gluten grain.

Dietary Compliance

  • Corn-free
  • Egg-free
  • GFCF (Gluten-free/casein-free)
  • Rice-free
  • Soy-free

Meal Category

  • Main Dishes

Contributed By Sandy Zeldes

Sandy Zeldes at www.blossomgreen.com


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