delicious nourishment

Ingredient: paprika

Brazilian Fish Stew. Moqueca.

Brazilian Fish Stew. Moqueca.

This Brazilian Fish Stew sounds and tastes exotic, and yet it is so simple to make. A coconut milk-chicken-stock broth is deepened with paprika and garlic which embraces the delicate flavors of seafood. Even though its often referred to as a stew, there is no thickener added […]

Danish shrimp salad

Danish shrimp salad

This traditional Danish shrimp salad is such a simple dish to make, and yet it is so delicious. The best shrimp are the tiny North Atlantic shrimp or Maine shrimp. Their delicate flavor doesn’t require much but a squeeze of lemon and a dollop of mayonnaise. […]

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

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Paleo Deviled Eggs. Soy-free, dairy-free, sugar-free.

The perfect morsel of cool, creamy and piquant. Deviled eggs are naturally paleo. Well they should be, anyway. Unless your mayonnaise is made with soybean oil. These paleo deviled eggs are made with avocado oil mayonnaise (although your own homemade version will work just as well). […]