Nourishing Lamb Stew

Quick Notes:

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Prep time: 25 mins

Cooking Time: 1 hour 30 minutes

Serves: 6

Allergens: GF / DF

Ingredients:

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• 2 tablespoons olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1 leek, trimmed, and cut into 1 cm rings

• 1 lb lamb, diced

• 1 teaspoon of garam masala, ground

• 1 teaspoon of cumin, ground

• 1 teaspoon of ginger, ground

• 4 stalks of celery, diced

• 2 large carrots, peeled and diced

• 1 x 400g tin tomatoes, diced (no salt added)

• 1 cup mixed lentils, soaked and rinsed

• 32oz chicken stock

• 1⁄2 cup fresh cilantro, chopped

• Sea salt, to taste

• Black pepper (to taste)

How to make the stew:

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1. Sauté garlic, onion, and leek with olive oil in a large saucepan over medium heat until fragrant and translucent.

2. Add lamb and brown on all sides (approx 5 mins)

3. Add garam masala, cumin, ginger, and cracked black pepper. Cook for a further 10-15 minutes until fragrant.

4. Add celery, carrots, tin tomatoes, lentils, and chicken stock. Reduce the heat to low, simmer for 90 mins, or until the lamb is tender.

5. Remove from heat and stir through fresh cilantro, season with salt.

6. Serve with cooked quinoa, brown rice, or roasted sweet potatoes.

Notes: I like to portion and freeze this lamb stew for a super-quick midweek meal. Simply thaw in the fridge and heat in a saucepan.

Meet Elisa

As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.

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