To make this dish vegan, skip all the steps to prepare and cook the meat. Instead cook add dried lentils to the pot while cooking. Be sure to rinse and sprout the lentils prior to adding to the pot
TOOLS
Deep pot
2 medium sized bowls
INGREDIENTS
1 3/4lb of lamb chunks (you can substitute lamb for pork or beef - look for “stew chunks” otherwise you can just slice it into cubes)
4 cups of bone broth (you can use any, I like to use poultry because it has a neutral taste)
2 large carrots, diced
1/2 fennel bulb, diced fine
6 small fingerling potatoes, halved and sliced
1/4 cup golden raisins (you can substitute for dried apricots also)
1/3 cup pitted and sliced Kalamata olives
1 bay leaf
3 lemon peels (I had dehydrated lemons, which worked well. But fresh works just fine also)
1 cinnamon stick or 1 teaspoon ground cinnamon
2 tablespoons ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
LOTS of olive oil
INSTRUCTIONS
In the deep pot, pour enough olive oil to coat the bottom of the pot
Add in the fennel and saute until lightly browned. Then add the potatoes and carrots and allow all to cook together for 5 minutes. Once done, remove from pot and set aside in a bowl
In the same pot, pour olive oil again to lightly coat the bottom of the pot. After thoroughly rinsing the lamb chunks, add them to the pot with the cumin, ginger and black pepper. Mix well and cook lamb until brown on all sides. Once done, remove from pot and set aside in second bowl
In the same pot, add in the bone broth, raisins, olives, bay leaf and cinnamon. Bring broth to a boil and then immediately lower the heat to low medium.
Now add everything back in! Bring heat down to simmer, give it a stir and let it sit on the stovetop for minimum of 30 minutes, maximum 2 hours. The longer you let it sit, the more flavor will come through. Taste the broth and lamb chunk every 30 minutes, to see if it’s where you like it. You can also add in more spices or seasoning at this point, it’s truly up to you and what you like best.
Once it is ready to go, serve with chopped cilantro. Enjoy it as is or a side of gluten free bread or yogurt