Lamb Stew
INGREDIENTS
- 1.25 pounds of lean cubed lamb meat (choose kebob instead of stew meat for a leaner product)
- 1 large sweet onion chopped
- 10 stalks of celery chopped
- ½ pound (1/2 package) baby carrots
- 1 large red pepper diced
- olive oil
- 6 small or 3 large russet potatoes peeled and chopped into cubes
- 1 6-oz can tomato paste
- garlic powder
- paprika
- black pepper
- dill
- 1 bay leaf
PREPARATION
- 1Place lamb cubes and onion into large pot. Add 1 tsp garlic, 1 tsp paprika, bay leaf. Fill with water until lamb and onion are fully covered. Bring to a boil, then simmer on low-medium heat for 1-1.5 hours to ensure meat is very tender. Remove bay leaf after this time.
- 2Place potatoes, celery carrot, and pepper on a cooking tray. Drizzle with 2 Tbsp olive oil, 1/2 tsp black pepper, 1/2 tsp dill. Mix to ensure all ingredients are evenly coated. Bake in oven for 20-25 minutes at 450 degrees, mixing at least once to ensure even cooking.
- 3Add oven mixture to lamb pot on stove after the 1-1.5 hours. Stir all ingredients together. Add 1 can of tomato paste.
- 4Allow all ingredients to continue simmering on stove at low heat. Continue this for one to two hours. Add a bit of water if needed. The potatoes will burst/break apart and help make this stew thick.
- 5Add additional spice if needed.
Gluten-Free Zucchini Muffins
1/2 cup coconut flour
1/4 cup almond flour
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
Warm Bean Side Salad
2 cans of cannelini beans – drained
2 cloves of garlic – very finely chopped
Gluten Free Fruit and Nut Muffins
¾ cup golden raisins
½ cup dried figs
½ cup dates
1 cup unsweetened almond milk
¼ cup applesauce
Israeli Cauliflower
3 tablespoons olive oil
1 head of cauliflower
Juice of 1 lemon
1 large garlic clove crushed
