Sunday, September 27, 2015

Lamb Stew

Found a great deal on a lamb chuck roast and was in a stew mood.   So this recipe was created

  • Start with the bones and fat from the lamb chuck roast and add 3-4 cups water enough to cover and a splash of apple cider vinegar.  low boil for 30 minutes to make a quick bone broth.  Once done remove bones and fat.
  • In another pot add the dried chilis and 3-4 cups water and low boil for 60 minutes.  
  • Immersion blend the chili
  • Add the Molasses and quick immersion blend and let sit for 30 minutes
  • Combine the bone broth and the chili sauce.
  • In a pan bring the coconut oil to het and once ready to start frying add the chopped lamb. 
  • Brown lamb for 5 minutes until a good sear on all sides.
  • Add in the sauce and the rough chopped onions. 
  • Mix well
  • Reduce heat to just above a simmer and cover for 1 hour.
  • Enjoy and Serve over Baked Potato or Rice.