Spring Lamb Stew
This hearty stew is made lighter with fresh spring peas and mustard greens, and the flavors are spectacular! If parsnips are difficult to find, you can substitute sweet potatoes or regular potatoes if you’re not avoiding nightshades. Lamb is an extremely healthy meat that has a better omega-6 to omega-3 ratio than most red meat, so it fits well into an anti-inflammatory diet. This stew could also be made in a slow cooker: just cook on low for six hours and add the kale thirty minutes before serving.
Ingrediënten
- 1 tablespoon sunflower oil
- 2 pounds boneless lamb shoulder or leg trimmed of fat and cut into 1-inch cubes
- Sea salt and freshly ground black pepper
- 1 yellow onion chopped
- 6 large carrots cut into 1-inch chunks
- 6 parsnips cut into 1-inch chunks
- 3 cloves garlic minced
- ½ cup dry white wine
- 2 teaspoons Dijon mustard
- 1 quart mushroom broth
- 2 cups chopped mustard greens or kale
- 1 cup fresh or frozen peas
- 1 cup chopped fresh parsley
Instructies
- Preheat the oven to 325 degrees F.
- Heat the oil in large, deep cast-iron skillet or Dutch oven.
- Season the lamb to taste with salt and pepper.
- Add the lamb to the pan in a single layer and brown the meat on all sides.
- Use a slotted spoon to transfer the lamb to a bowl.
- Add the onion to the pan and sauté until it begins to caramelize.
- Add the carrots, parsnips, and garlic and sauté for 5 minutes.
- Stir in the wine, mustard, and broth.
- Return the lamb to the pan and place it in the oven.
- Cook, uncovered, for about 1 hour, adding water as needed.
- Stir in the greens, peas, and parsley and return the pan to the oven to cook for 15 to 20 minutes.
- Season to taste with salt and pepper and serve.
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