With the chill having well and truly set in, it’s time to start souping things up! Delicious, wholesome, real food goodness – don’t mind if I do 😉
I’ve not posted in a while due to a multitude of personal reasons so thank you for hanging in there with me but this recipe just had to be shared!
There’s nothing I love more than a good, hearty stew on a cold, wintry day. Now that it’s a bit cooler (who am I kidding, it’s bloody freezing!), I decided to make my favourite lamb stew and thought I’d share it with you so that you could try it out this winter! My gran used to add flour and stock to her stews but of course, I’ve adapted it to be REBOOT and Paleo friendly so rest assured, you’re getting the real deal 😉
In terms of a cut of meat, I prefer using the cheaper stewing cuts – it works well with slow cooking recipes and the bones and fat add a depth of flavour that a more trim cut (like leg of lamb) wouldn’t give. Lamb knuckles could also be used but I much prefer the stewing lamb for this one.
In terms of the amount of water to be used, you would need to use your discretion – it’s tough to judge exactly how much water to use because the tapioca might absorb more or less water than called for; and you may like a very thick sauce (or not). So I’ll leave it at 2-3 cups but this would be a general guideline rather than an exact amount to be followed strictly.
I usually add a lot more veg such as carrots and green beans to my stews, but I wanted to try something a little different here – including changing the flavour and spices. I reeeeeally wasn’t sure how it would turn out but I’m glad to say it was scrumptious and moreish and I’ll definitely be making this dish again and again.
If you’d like to make this in your slow cooker, hang ten 😉 I’ll be adapting it for the slow cooker asap ! For now, these are stove top directions and I do hope you like it!
Recipe for Paleo/REBOOT lamb stew
Yield: 6 servings
Prep time: 15-20 minutes
Cooking time: 1.5- 2 hours (depending on cut of meat)
What you need
2 tbsp olive/coconut oil
1.5kg lamb pieces
2 tbsp tapioca flour
1/2 large onion, chopped
3-4 cloves of garlic
1 tsp caraway seeds
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
Pinch of dried thyme
70g tomato paste
2-3 cups of water (use discretion)
2 potatoes, quartered (or sweet potato)
2 green peppers, chopped
Salt and pepper to taste
*optional: this is not Paleo, but if you wanted to bulk up the meal and you’re ok with legumes, add a can of (or pre-cooked) borlotti beans at the end.
What you need to do
1. Heat oil in a heavy based pot (I use a cast iron pot). Add meat and fry until lightly browned. Sprinkle on the tapioca flour and give it a good stir (it sticks…). Once the tapioca starts thickening, remove the meat from the pot.
2. Add a touch more oil to the pot if necessary, and throw in the onions, garlic and spices. Allow to cook for about a minute. Add 1/2 cup of water and try scrape off the good bits at the bottom of the pot – we want that flavour!
3. Add the meat back into the pot, top with 1-2 cups of water, turn down the heat, and allow to cook for about an hour or hour and a half (until the meat softens – this is wholely dependent on the cut you use).
4. Add the tomato paste, potatoes and seasoning once your meat is almost falling off the bone.
5. Once the potatoes have cooked, add the green pepper, stir it all in and turn off the heat. The peppers will soften in the residual heat. Done!
Don’t forget to follow my blog and stay up to date by signing up via email, like the Living Spot Facebook page, on Twitter @LivingSpotBlog, or Instagram @Living_Spot_Blog.
Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks!