- 1 tbsp. olive oil
- 1 pound grass-fed lamb stew meat, diced
- 2 garlic cloves, peeled and minced
- 1 large onion, peeled and diced
- 6-8 dried apricots, diced
- 2 carrots, chopped
- 1 red potato, cubed
- ¼ cup raisins
- ½ tsp. dried cinnamon
- 2 pinches ground nutmeg
- ½ tsp. cumin
- ½ tsp. sea salt
- 2 cups stock (beef, lamb, chicken, etc.)
- 2 cups red wine (or 15 oz can of stewed tomatoes)
- 1 red pepper, seeded and sliced thin
Season lamb with salt, pepper and cumin and sauté 2-3 minutes. Add garlic, onion, carrots, potatoes, apricots, raisins, cinnamon, nutmeg, cumin, sea salt, stock, and red wine.
Bring all ingredients to a boil, cover and cook on low heat 50 minutes to 1 hour. Add sliced peppers during the last 5 minutes of cooking. Garnish with parsley.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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