GutRx Persian Herb Lamb Stew

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  • 1.5 pound Lamb Shoulder
  • 0.5 ounce Fresh Chives
  • 0.13 teaspoon Salt
  • 1 bunch Fresh Parsley
  • 0.13 teaspoon Pepper
  • 1 bunch Fresh Cilantro
  • 2 tablespoon Coconut Oil
  • 1.5 cup Frozen Spinach
  • 3 tablespoon Fenugreek Seed - dried and ground
  • 1 Sweet Potato - cubed
  • 1 teaspoon Ground Turmeric
  • 2 tablespoon Preserved Lemon - chopped
  • 2 cup Bone Broth
  • 1 Lemon - juiced
  • 2 cup Water
  • 1 tablespoon Maple Syrup
  • 1 tablespoon Tamari
  • To prepare the lamb, season the lamb shoulder with salt and pepper. In a medium pot, heat coconut oil over medium-high heat and sear all sides of the lamb shoulder. Remove the lamb from the pot and add fenugreek and turmeric and toast spices until fragrant, about 1 minutes. Add broth and water, and put the lamb back in the pot to simmer for 2 hours. When the lamb is tender, remove from the pot and dice into smaller pieces.
  • Meanwhile, remove half of the liquid and blend with fresh herbs and frozen spinach until smooth. Use the remaining liquid cook the cubed sweet potato over medium heat. Once the sweet potato is cooked till tender, incorporate everything back into the pot with preserved lemon, lemon juice, maple syrup, and tamari. Add additional seasoning if desired.S.
We recommend using Thai Kitchen brand tamari, or any gluten free tamari.


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