Note: you will need a pressure cooker for this recipe or a slow cooker. If you don’t own a pressure cooker you may use a slow cooker over a period of 6 hours, but make sure you still follow method steps 1 and 2.

[cooked-sharing]

lamb stew in a bowl
Yields4 Servings
 2 tbsp ghee
 2 cloves garlic, crushed
 500 g organic lamb, diced
 2 tsp CH Seaweed Salt
 1 cup red wine
 4 cups chicken stock
 1 onion, quartered
 2 cups potatoes, roughly cut
 1 cup carrot, roughly chopped
 1 cup celery, roughly sliced
 1 cup mushrooms, quartered
 2 bay leaves
 ¼ cup basil, finely chopped
 2 tbsp arrowroot flour
 ¾ cup sour cream
1

In a pressure cooker melt ghee and sauté garlic briefly over medium heat.

2

Add lamb and brown on all sides.

3

Add stock, wine, vegetables, bay leafs and basil.

4

Cover, turn heat to medium-high, increase pressure, then turn heat to low and cook for 1 hour.

5

Turn heat off and allow to stand for 15 minutes.

Category

Ingredients

 2 tbsp ghee
 2 cloves garlic, crushed
 500 g organic lamb, diced
 2 tsp CH Seaweed Salt
 1 cup red wine
 4 cups chicken stock
 1 onion, quartered
 2 cups potatoes, roughly cut
 1 cup carrot, roughly chopped
 1 cup celery, roughly sliced
 1 cup mushrooms, quartered
 2 bay leaves
 ¼ cup basil, finely chopped
 2 tbsp arrowroot flour
 ¾ cup sour cream

Directions

1

In a pressure cooker melt ghee and sauté garlic briefly over medium heat.

2

Add lamb and brown on all sides.

3

Add stock, wine, vegetables, bay leafs and basil.

4

Cover, turn heat to medium-high, increase pressure, then turn heat to low and cook for 1 hour.

5

Turn heat off and allow to stand for 15 minutes.

Slow Cooked Lamb Stew
IngredientsDirections