|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.