This weeks guest post is by Vivica, also known as The Nourished Caveman.
Her blog is absolutely one of my favorites, filled with beautiful pictures and hearty, nourishing meals. Today Vivica shares her version of Lamb and Yam Stew, a perfect meal to warm and fill your family’s belly!
Please visit The Nourished Caveman for more delicious recipes!
Hi I am Vivica from The Nourished Caveman, and first of all I want to thank Jess for letting me write a recipe for her wonderful blog, Nummy for My Tummy!!
Here is my version of the recipe, I hope you enjoy it, and feel free to compare it to Sarah’s!
- 1.5 pound of lamb stew meat (best if from your local farmer)
- 1 cup sundried tomatoes, roughly chopped (the dried ones, not in oil)
- 2 organic garlic cloves, peeled and smashed
- 1 large organic sweet onion
- 3 cups of bone broth
- 2 large organic garnet yams, peeled and cubed
- 1 teaspoon of fresh thyme leaves
- 1 teaspoon of fresh sage leaves, finely chopped
- 3/4 tablespoons ghee OR schmalz OR lard
- unrefined sea salt to taste
- Heat fat in a dutch-oven or heavy bottom casserole, add the sliced onion and garlic and saute’ on a low flame till translucent.
- On the side brown all the meat in a large skillet on a high flame, dividing it into small batches so that it just quickly sears the surface.
- Now add the meat to the onion mix, and stir well.
- In the meantime deglaze the skillet with a cup of broth, scraping all the nice brown bits from the bottom.
- Pour the deglazing liquid on top of the meat, add the chopped herbs and sundried tomatoes and a good pinch of salt.
- Bring to a boil, then lower flame to a simmer and cook for about 45 minutes.
- Add yams to pot and simmer covered for about 30/45 min, until liquid is reduced and yams are fully cooked.