Name: Slow Cooked Lamb Stew
Yield: 4
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

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]

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

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

Add lamb and brown on all sides.

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

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

Turn heat off and allow to stand for 15 minutes.

CategoryMains

Ingredients