Nutritional Wisdom with Carly Pollack

Moroccan Lamb Stew

I Quit Sugar
Moroccan Lamb Stew Moroccan Lamb Stew

1 1/2 lbs lamb stew meat
1-2 tbsp ghee
1 medium yellon onion
2 cloves garlic, minced
1 piece ginger (1-inch), finely grated
1 medium sweet potato, cut into chunks
2 medium carrots, cut into chunks
1 medium eggplant, cut into chunks
1 small acorn squash, cut into chunks
2 tsp cinnamon
2 tsp cumin
2 tsp sweet paprika
1 tsp cayenne pepper
1 tsp ground coriander
sea salt, to taste
black pepper, to taste
1 cup chicken stock
1-2 cups filtered water

Heat ghee in a pan over medium heat. Add lamb and cook until brown. Transfer lamb into a slow cooker. Add vegetables, spices, stock and water. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. When ready to serve, check the amount of liquid left in the crock pot. If you would like a thicker sauce, you can use 1 tablespoon of arrowroot flour (mixed with 2 tablespoons of cold water) or 1 tablespoon of chia bran to thicken the sauce to desired consistency.

4-6 Servings

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