Our family has always loved lamb, but we usually eat it as kabobs, broiled or grilled. Since we have plenty of time right now for slower cooking, we decided to try a lamb stew. Although the basic ingredients for this recipe are typical for stew, the seasonings are Moroccan and are used in a Lamb Tagine recipe I posted a few years ago.  The combination was delicious!

Ingredients

2 pounds pastured lamb, cut in chunks (our source is Spring Hill Farms)
4 to 5 small organic red potatoes, halved or quartered
1 large organic onion, chopped
4 to 5 organic carrots, cut in chunks
1/4 teaspoon ground organic ginger
1/4 teaspoon organic curry powder
1/4 teaspoon ground organic nutmeg
1/4 teaspoon ground organic cinnamon
1 teaspoon unrefined sea salt (I use Celtic Sea Salt)
1/2 teaspoon ground organic black pepper
Grated rind of one organic lemon, optional
1 tablespoon pastured lard or other traditional fat

Preparation

Melt lard in a large skillet or stew pot.  Add lamb and brown lightly over medium heat for about 10 minutes.  Add seasonings. Cover the pan and simmer over low heat for about an hour.  Add vegetables and optional lemon rind.  Simmer covered for another 30 minutes or until vegetables are tender.

We served our lamb stew with homemade drop biscuits made with Einkorn flour and butter, fermented green olives, and salad.  Fresh lemon juice is a good addition to the stew when served.

We use local meat and produce whenever possible.  For Houston area food sources, look at the Local Food & Milk page of the Houston chapter of the Weston A. Price Foundation.