Spring is almost here!
Almost..
Although the days are getting longer and the blossoms on the trees are starting to show their lovely little faces, the weather has a tendency to change from bright shining sun to cold showers without much warning. The other day I found myself in the middle of a fickle March afternoon and once the cold winds started up I decided to hunker down for the evening and make a pot of something warm and tasty. I had purchased some lamb from my local food co-op and figured a lamb based stew would be perfect for the pre-spring evening. While grocery shopping I had also bought a few bunches of locally grown kale and thought that would be a great addition too. I added a few thing here and there from my kitchen, and after what seemed like no time at all, I had an absolutely delicious meal. The great thing about a stew is, once you throw all of your ingredients in your pot, all you have to do is cover it and keep on a low heat and it just cooks itself. The result is a simple, scrumptious, and nourishing dish!
This recipe is packed full of greens. Kale, spinach, cilantro and green onions add great color and plenty of nutrients to your meal. Kale and spinach are both high in vitamins A, C, and K and are great sources of fiber. Cilantro is an amazing herb due to it's toxic metal detoxification properties! Metal toxins are removed when the chemical compounds found in cilantro cling to the heavy metals and then extract them from your body tissue. Green onions are also good sources of vitamins A and C. They help with blood circulation, stabilizing blood pressure, and are used to help cure cold symptoms.
The spice blend in this stew gives flavors that you would find in Afghan and Indian cuisines. The lamb and greens go very well with the slightly creamy tomato sauce that they are cooked in. So go on down to your local grocery store and make a pot of stew on one of these last winter days! The amount this recipe makes will leave you with left overs for the days to come, or simply store in an air tight container and freeze until a later date.
Cook and prep time: 2 hours
Serves 6-8
Ingredients:
1 lb lamb
2 cups diced tomatoes
1 bunch kale, chopped
1/2 lb spinach
1/2 cup cilantro, finely chopped
2 stalks green onions, finely chopped
1 large yellow onion, finely chopped
4 cloves garlic, minced
1 cup chicken stock
1 cup cream
2 tablespoons ghee or olive oil
Spice Blend:
1 tablespoon melted ghee or olive oil
2 teaspoons turmeric
2 teaspoons coriander
2 teaspoons salt
2 teaspoons dill
2 teaspoons garam masala
1 teaspoons cumin
1 teaspoon crushed red pepper
2 cups brown rice
Lamb Stew:
Begin by slicing up your lamb into 1 inch chunks. Add the oil and half of the spice mixture and toss to evenly coat the meat. Cover and set aside.
Heat oil in a large sauce pan. Add the chopped onions and cook over medium-high heat until translucent, about 8 minutes.
Add kale, spinach, cilantro, green onions and diced tomatoes and cook for another 5 minutes or so until the greens have wilted down.
Add the lamb, chicken stock, and the other half of the spice mixture. Mix well, cover, and reduce heat to a low simmer. Cook for about 40 minutes. Add the cream, stir well, and cook for another 10-15 minutes.
Start cooking your rice once you have left the stew to simmer. Bring 3 1/2 cups of water to boil and add 2 cups of brown rice. Cover and reduce to a very low heat and simmer for about 30 minutes. Turn off the heat, keep covered, and let stand for about another 10 minutes.
Once the rice had finished cooking, scoop desired portion onto a plate or bowl and generously cover with the stew. Garnish with fresh cilantro and Enjoy!
