Paleo Lamb Stew is super simple to pull together and loaded with fall spices to give you a zesty, comforting, healthy, clean meal in one pot.
Do you ever get board of the same ol’ thing? Â I am always trying to try new ways to serve up chicken for you guys, but sometimes it is good to step out of our comfort zones and try something new.
I am really saying this to myself as much as to you. Â You see, I have no problem ordering fun and new things when we are out to dinner, but at home, I can get a bit boring and reach for the same proteins again and again.
Enter my Paleo Lamb Stew.  I saw some lamb stew meat at the farmers market and I didn’t hesitate.  Lamb is actually very easy to cook with, technique is very similar to beef or pork.  A great source of protein and omega-3’s.
Braising lamb shoulder, and shanks is the perfect way to enjoy lamb, most recipes in restaurants serve lamb braised because it guarantees a flavorful piece of meat.
Adding the cinnamon and nutmeg to the meat overnight allows the flavor to mellow, so you have a slightly sweet flavor in your stew.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.Â
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Paleo Lamb Stew
Ingredients
- 2 pounds boneless lamb meat cubed {your butcher should sell or prepare this for you}
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons extra virgin coconut oil
- 1 medium yellow onion diced
- 8-10 baby carrots diced
- 2 whole celery stalks diced
- 3 cloves garlic minced
- 1 28-ounce can diced tomatoes
- 1 cup red wine {I used a decent cabernet}
- 1 bay leaf
- Fresh parsley chopped for topping
Instructions
- Place the lamb in a glass bowl and toss with the salt, pepper, cinnamon, and nutmeg. Cover and place in refrigerator for up to 24 hours.
- Bring lamb out of fridge at least 15 minutes before you plan on cooking.
- In a Dutch oven, heat the coconut oil over medium heat.
- Add pieces of lamb and brown on all sides. Depending on the size of your pan, you may have to work in batches.
- When all of the meat is browned, add the onion, carrots, celery and garlic. Cook for about five minutes, stirring often, until vegetables start to soften.
- Add the tomatoes, wine and bay leaf, and stir.
- When mixture begins to bubble, reduce the heat to low and cover.
- Cook for 2 hours, or until meat falls apart when tested with a fork.
- Serve topped with fresh chopped parsley.
Notes
Categories:
Can this be made in a crock pot? What would the cooking time be?
I had a leg of lamb with a lot of leftover meat so I used that meat and added it near the end. I also added white sweet potatoes since the family loves them and it stretched the recipe nicely. This was delicious on a snowy day with the warm spices. Thanks for the recipe.
Thank you so much for letting me know and leaving a comment Debbie. Those white sweet potatoes are the BOMB! I love them.
JUST what I’m craving right now!
Thanks Rachel.
What a wonderfully comforting stew, I love lamb and also love that it’s healthy!
Thanks Kellie, it is really a wonderful dish.
Lamb is my jam! I think it’s because of where I come from :-D.
This would be welcome to our dinner table with open arms.
Lamb does seem to be more accept in different regions. Hope you enjoy it at your dinner table.
This looks really great! So comforting and flavorful! Can’t wait to try it! 🙂
Thanks Andi. Hope you love it!
I so wish I were more adventurous! Or at least not so picky. I always get chicken strips or a hamburger. I have the palate of a picky 5 year old. And this stew looks great! So comforting.
Lovely stew. Love the thick chunks of meat. The broth looks great.
You must have read my mind – I have been craving a stew like this for weeks
Awesome! I hope you love it as much as we do.
I find chicken is such a popular meat in the world that it is hard to pass up, but changing it up is necessary and my husband really loves lamb. I have never worked with it but your lamb stew reassures me that it cannot be that hard 🙂