delicious nourishment

Ingredient: arrowroot starch

Grain-free Paleo Pizza Crust. Low-FODMAP, too!

Grain-free Paleo Pizza Crust. Low-FODMAP, too!

Now, I know that caveman didn’t really order take-out on Friday nights, which is why some people scoff at the idea of “paleo pizza.” But then again, he didn’t watch Amazon streaming videos on Friday nights, either (which go really well with pizza). What does […]

Paleo Pot Pie

Paleo Pot Pie

Chicken pot pies are the ultimate comfort food, but of course, the traditional way of making them includes a lot of gluten, dairy and often an unnecessary amount of sugar. This paleo pot pie recipe uses pureed parsnip as the “cream.” The crust uses a […]

Paleo Lamb Stew with Olives and Apricots

Paleo Lamb Stew with Olives and Apricots

With single-digit temperatures outside, this hearty paleo lamb stew will warm you right up. Although, we love to eat it anytime of the year. The buttery olives paired with the sweet apricots complement each other nicely in a rich, piquant sauce, where the lamb just falls apart.

If you can find pitted olives, by all means use them. I usually don’t have that luck and pitting them by hand is not an easy task. So hopefully you and your guests don’t mind pitting them in your mouth when you are sitting at the table. 🙂

Print Recipe
Paleo Lamb Stew with Olives and Apricots
Prep Time 20 minutes
Cook Time 1.5 - 2 hours
Servings
Ingredients
Prep Time 20 minutes
Cook Time 1.5 - 2 hours
Servings
Ingredients
Instructions
  1. Heat 2 tablespoons oil over medium heat. Add the lamb and brown, about 3 to 4 minutes each side. Remove the lamb (and drippings) from the pot and set aside.
  2. Add another tablespoon of oil to the pot and reduce the heat to medium. Add the ginger and garlic and cook until sticky and fragrant, about 3 to 4 minutes. Add the cumin, paprika, cinnamon, lemon zest, salt and pepper, and cook until it becomes paste-like, stirring constantly, about two minutes. Return the meat to the pan, add the chicken broth and bring to a boil. Then immediately reduce to a simmer. Cover and cook for 1 1/2 hours.
  3. Taste the sauce and adjust the seasonings, if necessary. Add the carrots and cook for fifteen minutes. Then add the apricots and olives, cooking for another five minutes.
  4. Meanwhile, create a slurry with the arrowroot starch: place the arrowroot in a small bowl; add a few tablespoons of sauce from the pot to the bowl; then stir until well combined. Do not attempt to skip this step, because if you add arrowroot directly to the pot, you will only end up with lumps.
  5. Add the slurry back to the pot, stirring until well combined. Simmer on medium for about three minutes until stew has reached desired thickness. Do not overcook or the arrowroot starch will begin to break back down.
  6. Serve with cauliflower "rice" pilaf (**see recipe below).
Recipe Notes

*Use garlic-infused oil, or omit for low FODMAPs (there is plenty of flavor already without the garlic!). Also, apricots should be avoided on lowFODMAPs, so use sparingly, or let them flavor the sauce, but don't eat them on your plate. Give them to your kids instead. 🙂

**Cauliflower "rice" pilaf

Share this Recipe