Lamb Stew – Veggie Loaded!

I was a vegetarian until 2 years ago. My friend Stefanie, who I run my Costa Rica retreats with, turned me on to eating meat again. She had been a vegetarian many years ago as well and I’m sure she had planned this. One night we met at an oyster bar and she ordered the mussels for us. She said I just had to try these mussels but warned me that they were made with bacon pieces. I told her I’d have the mussels and eat around the bacon. Well, eating around the bacon was impossible. Especially after I got the first bite. Bacon was my gateway drug that got me to start eating meat again. The smell, the texture… what can I say. You know what I’m talking about when you walk down the streets on a Sunday morning and the brunch places have their windows open…
It went from bacon to chicken to turkey to eventually trying red meat again. My body didn’t show any signs of aversion or reaction and I found it so much easier to get good quality protein in. Previously I had eaten fish, eggs and dairy but found it increasingly harder to eat these types of protein as dairy made me break out.  I got tired of eating eggs. And fish just has to be wild and organic or else you’re loading up on PCBs and other toxins and not getting any omega-3 fatty acids. Not only did my menu options expand with eating limited meat again when going out to a restaurant, but I also loved cooking differently with more variety. Now I stick mostly to organic chicken, some fish, and lamb once a month or so. I love turkey meat balls too.
About a year ago I tried lamb for the first time in about 25 years and loved it. While lamb is red meat, it can actually be a good part of your healthy and lean diet. You should make sure to buy pasture-raised lamb as it is high in omega-3 fatty acids and CLA, a type of fatty acid that can help you get leaner. Eating red meat that is grain-fed is devoid of these healthy fatty acids, so stay away from that. New Zealand lamb is typically leaner than American-raised lamb, so make sure you read your labels. I suggest you limit your intake of red meat to no more than twice a month. Choose organic, grass-fed and low-fat options as they can give your diet variety and beneficial nutrients. 
This weekend I made a lamb stew loaded with veggies. I just used what I had in the fridge and it came out great. Here’s the recipe. 
Lamb Stew Loaded with Veggies
(makes 4 servings)
Ingredients:
1 pound of ground grass-fed/pasteure-raised lean lamb
2 cans of diced tomatoes (low-sodium)
1 small can tomato paste
1 medium onion, chopped finely
3 cloves garlic, chopped finely
1 teaspoon coconut oil
3 cups of kale
2 cups of steamed baby carrots
4 sprigs of fresh parsley
thyme, pepper, salt, oregano
In a large saucepan, heat up the coconut oil (coconut oil is a type of fat your body uses for energy, so it’s a healthy saturated fat. Plus, it has a very high smoke point, great for cooking). Add the chopped garlic and onions and brown them. Add the ground lamb and brown as well. Add the two cans of diced tomatoes and tomato paste. Stir at medium heat and add 1 teaspoon of thyme and oregano, 1/2 tsp of pepper and salt. Then add the steamed baby carrots and 3 cups of raw kale and stir it all. Let it simmer with the lid on for about 5-10 minutes. Serve in a bowl and garnish with chopped parsley. 
You can add any veggies you like, such as zucchini, corn, beans, or sweet potatoes. Experiment with what you have. 
Enjoy!
Nutrition Facts per serving:
Calories: 367
Carbs: 32 grams
Protein: 25 grams
Fat: 17 grams
1 reply
  1. karah says:

    That is an interesting tidbit you mention about coconut oil – I had been hearing loads about its health benefits but when I purchased some and checked the label, I was freaked out about all the saturated fat and was worried it wasn’t as healthy as I believed! So glad you approve….it also takes waaaay less coconut oil to acheive the same effect of other oil when sauteing!

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