Marilyn Wentz‐ AGA newsletter editor, Prarie Natural Lamb , Strasburg, Colorado
You can cut shoulder chops or sirloin steaks into chunks or use kebob meat. Those who adhere to a
Weston A. Price Foundation diet can use bone broth in place of broth powder and water, and lard,
butter or olive oil in place of canola oil.
Makes four servings.
1 small onion, sliced
2 T canola oil
1 pound lamb stew meat
1/2 tsp garlic powder
3/8 tsp black pepper
1 tsp sodium free chicken broth powder
1 cup boiling water
3/4 cup diced tomatoes, canned without salt
2 carrots, peeled and cut in chunk
1 small potato, peeled and cut into eight pieces
1 small turnip, peeled and cut into eight pieces
2 T chopped parsley
1/2 cup red wine
1 T cornstarch
1 T cold water
In a heavy oven proof pan, soften the onion in the hot oil over medium heat, and when it is close to becoming translucent, add the meat, garlic powder, and pepper. Stir‐fry for a few minutes over medium heat to combine the flavors and coat the meat with the oil.
Add the chicken broth powder, the boiling water and the tomatoes. Stir to mix thoroughly, cover the pan and place in a 300 degree oven for an hour. Prepare the vegetables, and add them and the wine to the stew, stir to mix thoroughly, and return to the oven for about another hour and a half.Dissolve the cornstarch in the cold water, and add some of the hot liquid from the stew by tablespoons, until the mixture is about a 1/3 of a cup in volume. Add the cornstarch mixture to the stew, stir to mix
thoroughly, and return to the oven for about another 45 minutes.
I compute the entire recipe to have 3 carbs ‐ one each in the cornstarch, the potato, and the turnip. So less than 1 carb per serving. For persons who are not limiting sodium, use garlic salt in place of garlic powder, and beef or chicken broth powder which is prepared with salt. However, this really tastes just fine as written above!
Heat oil in heavy large pot over medium-high heat. Add lamb, celery, parsnips, onion, and garlic. Sauté until vegetables are almost tender and lamb is cooked through and beginning to brown, breaking up lamb with back of fork, about 15 minutes. Add lentils and stir 1 minute. Add 4 cans broth, tomatoes with juice, and cumin. Bring soup to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 40 minutes.
Transfer 2 cups soup to blender and puree until smooth; return to same pot. Mix in 1/4 cup mint. Thin soup with more broth if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with remaining 3/4 cup mint.
1/2 lb. Grassfed lamb chops or leg roast, deboned and cut into 1/2” cubes
2 large jalapeno or pablano peppers, seeded, veined, and coarsely chopped
2 large fresh, heirloom, tomatoes, coarsely chopped
1 teaspoon of Red Bell Pepper Paste
2 cups of hot water
Salt and pepper, to taste
Note: When available use locally produced or homegrown organic ingredients. Support your local, sustainable agricultural producers.
Soak the chickpeas overnight in salted water to cover. Drain the chickpeas place in pot, and cover with water. Then add garlic powder, celery powder, and rosemary to the chickpeas, and bring to a boil. Reduce heat to simmer and cook, uncovered, for 50 minutes. Drain well.
In a 3 to 4 qt. pot, melt the butter and oil over high heat. Add the onions and sauté, stirring, for 5 minutes. Add the lamb and continue cooking and stirring on high heat for 3 to 4 minutes. Add the green peppers, tomatoes, and bell pepper paste. Stir to mix well, cook 2 more minutes, then add the hot water. Cover, bring to a boil, reduce the heat to simmer, and cook for 30 minutes.
Add the drained chickpeas, salt and pepper to taste, cover and simmer for 40 to 45 minutes. This is supposedly adapted from a Turkish recipe.