Irish Lamb Stew

By á-114869

Ingredients

• 1 T coconut oil
• 1 pound boneless lamb leg cut into
• 1-2 inch cubes
• large white onion
• 1 T garlic flakes
• 1 T Rosemary
• 1/2 t cinnamon
• 1/2 T turmeric
• 1 t sea salt
• 1 cup bone broth
• small head cabbage (3-4 cups chopped)
• 3 green plantains
• 3 carrots

Details

Adapted from adventuresinpartaking.blogspot.ae

Preparation

Step 1

- heat 1 T coconut oil in a heavy bottomed stock pan
- add lamb meat to hot pan and allow it to brown for a couple of minutes
- roughly chop the onion and add it to the pan
- add salt, garlic, rosemary, cinnamon & turmeric and stir - cook until lamb is browned on all sides
- roughly chop a small head of cabbage and add to pan - stir and allow cabbage to brown for 2-3 minutes
- add bone broth and enough water to cover lamb & cabbage and simmer for 20 minutes
- peel and chop 3 green plantains
***Plantain Tip - slice the plantains while still in peels, cut each slice in half and then work the peel off (occasionally you'll need to use a knife to cut the peel off)
- peel carrots and cut into 1/2 inch rounds
- add plantains & carrots to the pot, add water to cover the veggies and simmer for 25 minutes. Plantains will breakdown some and thicken the soup and carrots should be soft
- salt to season