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Cinnamon & Nutmeg Lamb Stew

Total Time: 3 hours and 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive: 3 hours
Servings: 5 servings

Ingredients

  • 2 lbs. Wholesome Farms Direct Source-Verified Lamb Stew Tenders
  • 1 1/2 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp 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-oz) can diced tomatoes
  • 1 cup red wine
  • 1 bay leaf
  • fresh parsley

Directions

  1. Place the lamb in a mixing bowl.
  2. Add salt, pepper, cinnamon, and nutmeg.
  3. Toss until lamb is covered with mixture.  
  4. Cover and place in refrigerator for at least one hour and up to 24 hours.
  5. Bring lamb out of fridge at least 15 minutes before begin cooking to bring it to room temperature.
  6. In a Dutch oven, heat the coconut oil over medium heat.
  7. Add pieces of lamb and brown on all sides. If needed, work in batches.
  8. Add the onion, carrots, celery and garlic once all the meat is browned.
  9. Cook for about five minutes. Stir often.  until vegetables start to soften.
  10. Once the vegetables start to soften, add the tomatoes, wine and bay leaf.
  11. Stir.
  12. When mixture begins to bubble, reduce the heat to low and cover.
  13. Cook for 2 hours, or until meat falls apart when tested with a fork.
  14. Serve topped with fresh chopped parsley.
USDA
 

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