Baked Lamb Stew

Yield: 8 serving
Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes

Ingredients:

For Lamb Marinade:

  • 3 large garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 lemongrass stalk, minced
  • 2 tablespoons coconut aminos
  • 2 tablespoons tapioca starch
  • Salt and freshly ground black pepper, to taste
  • 2 pound grass-fed boneless lamb shoulder, trimmed and cubed into 2-inch pieces

For Stew:

  • 2 tablespoons coconut oil
  • 4 shallots, minced
  • 2 Thai chilies, minced
  • 2 tablespoons tomato paste
  • 4 large tomatoes, chopped
  • 4 carrots, peeled and chopped
  • 1 butternut squash, peeled and cubed
  • 2 star anise
  • 1 cinnamon stick
  • 1 teaspoon Chinese 5-spice powder
  • 2½ cups hot bone broth

Directions:

  1. For lamb marinade in a large glass bowl, add all ingredients and mix well.
  2. Cover and refrigerate to marinate for about 2-8 hours.
  3. Preheat the oven to 325 degrees F.
  4. In an oven proof casserole dish, heat oil over medium-high heat and cook lamb for about 4-5 minutes.
  5. Reduce the heat to medium.
  6. Add shallots and chilies and cook for about 2-3 minutes.
  7. Stir in tomato paste and tomatoes and cook for about 1-2 minutes.
  8. Add remaining ingredients and stir to combine well.
  9. Cover the casserole dish and immediately, transfer into oven.
  10. Bake for about 1 hour or until desired doneness.

 

Nutritional Information per Serving:

Calories: 227
Fat: 8.4g
Saturated Fat: 3g
Sodium: 110mg
Carbohydrates: 3.7g
Dietary Fiber: .1g
Sugar: 0.1g
Protein: 32g