A rich and fragrant Paleo stew featuring tender lamb, sweet potatoes, and dried apricots, simmered in a blend of Moroccan spices. A perfect one-pot meal that is both comforting and deeply nutritious.
Ingredients
- 600g boneless lamb shoulder, cut into 3cm cubes
- 1 large sweet potato (approx. 400g), peeled and cubed
- 2 carrots, peeled and sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 80g dried apricots, halved
- 750ml beef or vegetable broth (sugar-free)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- Salt and freshly ground black pepper to taste
- Fresh cilantro, for garnish
Instructions
- 1.Pat the lamb cubes dry and season generously with salt and pepper.
- 2.Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, then remove and set aside.
- 3.Reduce heat to medium, add the chopped onion to the pot, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- 4.Stir in the cumin, coriander, turmeric, and cinnamon, and cook for 30 seconds to release their aromas.
- 5.Return the lamb to the pot. Add the sweet potato, carrots, dried apricots, and broth. Stir everything together to combine.
- 6.Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook for 60-70 minutes, or until the lamb is tender and the vegetables are cooked through.
- 7.Taste and adjust seasoning with more salt and pepper if needed.
- 8.Serve hot, garnished with fresh cilantro. This dish pairs well with cauliflower rice.
Nutrition Information
Why this recipe
This Paleo recipe is a powerhouse of nutrients, providing high-quality protein and iron from lamb for muscle support. Sweet potatoes offer complex carbs and fiber for sustained energy and digestive health, while antioxidant-rich spices support overall wellness.
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