| 17 | 65 | 359 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 50 min | 12 |
| 2 tbsp | Coconut oil |
| 4 tsp | Sea Salt |
| 4 tsp | Black pepper |
| 908 gm | Lamb, shoulder (cut into 1-inch chunks) |
| 3 clove(s) | Garlic (minced) |
| 2 tsp | Paprika, smoked |
| 2 medium | White onion (chopped) |
| 3 medium | Carrots (chopped) |
| 1 large potato | Sweet potato (sliced into chunks) |
| 2 whole orange(s) | Orange juice |
| 1/4 cup | Tomato paste, canned |
| 1 l | Bone broth, Organic |
| 1 can (15oz) | Chickpeas, canned, drained |
| 20 apricot | Apricot, dried (unsulphured) |
| 1 whole orange(s) | Orange peel (zest) |
| 1 tbsp | Mint, fresh (roughly chopped) |
| 1 tbsp | Cilantro (coriander) (roughly chopped) |
Season lamb chunks generously with salt and pepper.
Heat a bit of coconut oil in a heavy pot over high heat. Add lamb, paprika, garlic, ginger and brown the sides of the lamb. Remove lamb and let drain on a rimmed cookie sheet.
Add onions and carrots, and cook over medium heat, scraping up all the nice brown bits. Add a bit of the fresh orange juice to prevent sticking.
Throw in sweet potato and lamb with its drained juices. Reduce the juices a bit before adding tomato paste and bone broth.
Simmer 35 – 45 minutes. Add chickpeas, apricots, orange peel, and simmer another 10 minutes. Check for seasoning and balance. You could even do a long simmer in a pot in the oven for a few hours OR transfer to a slow cooker. This way the flavours will really meld. And guaranteed no matter what you do….tomorrow will be even tastier.
Add fresh herbs at the end.
Serve on a bed of quinoa OR cauliflower couscous OR on its own.
| Fruit | 0.3 |
| Meat | 0.8 |
| Meat Alternative | 0.2 |
| Vegetables | 0.9 |
