- 2 1/2 lbs boneless lamb leg
- 1 medium onion diced
- 2 carrots, peeled and chopped
- 2 stalks celery chopped
- 2 teaspoons crushed garlic
- 2 tbs tomato paste
- 2 cups beef broth (I use Moreland Kitchen organic stock)
- 2 cups red wine
- 3 tbs olive oil
- 3 tbs almond or hazelnut flour
- 2 tsp dried thyme
- 1 tsp sea salt, pink or grey
- 1/2 tsp black pepper
- bay leaf
Peel the carrots and chopping up them, the onion, and the celery. Put into a big bowl along with 2 teaspoons of crushed garlic.
Then cut the lamb into bite sized chunks.
Pour olive oil in the bottom of a large pot. Heat up on medium high heat. Brown the lamb in batches, NOT all at once. Don’t worry about cooking it through at this point. Once browned, pull out of the pan and put on a plate.
Next, add the veggies and garlic to the pot and let them cook for 5 minutes. Add the tomato paste and almond flour and then cook another couple of minutes. Add the wine and scrape up the brown bits from the bottom of the pan. Then add the beef broth and the lamb chunks.
Leave uncovered and let the liquid cook down for about 30 minutes.
Turn off the heat and let the stew settle for about 10-15 minutes so that you don’t burn yourself. Remove the bay leaves if you can be bothered.
Did you know?
Lamb is a red meat high in ‘purine’ a particularly rich and energising form of protein. I use stewed lamb with salad as a meal, or to accompany a fried egg or two as a great and different breaky!