Spicy Lamb Stew with Date, Mint and Parsley Gremolata

Name: Spicy Lamb Stew with Date, Mint and Parsley Gremolata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 cardamom pods; 1 stalk celery, chopped; 473 milliliters chicken stock, or water; 5 coriander seeds; 118 milliliters dried dates, finely chopped; 118 milliliters dried apricots; 1 dried chile de arbol; 4 servings extra virgin olive oil; 4 servings a generous pour of extra virgin olive oil; 1 bunches fresh mint, chopped; 1 clove garlic, chopped; 1 zest and juice of lemon; 680 grams lamb shoulder, cubed; 1 strip, lemon zest; 118 milliliters spicy tunisian olive brine; 118 milliliters spicy tunisian olives; 1 bunches fresh italian parsley, chopped; 1 red onion, chopped; 4 servings salt and pepper; 1 Tbsp tomato paste; 118 milliliters whole peeled tomatoes with juice, crushed by hand; 1 box, cous cous

You can never have too many main course recipes, so give Spicy Lamb Stew with Date, Mint and Parsley Gremolatan a try. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains roughly 27g of protein, 41g of fat, and a total of 607 calories. If you have salt and pepper, mint, salt and pepper, and a few other ingredients on hand, you can make it. To use up the extra-virgin olive oil you could follow this main course with the Chocolate Date Caramel Walnut Tart (Gluten-Free, Grain-Free, Vegan) as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat a large dutch oven over high heat, and add the olive oil. Salt and pepper the lamb and sear until it is golden brown on all sides. I do this in 2 batches in order to give the lamb room to sear and not steam.

Ingredients you will need

Salt And Pepper

Olive Oil

Lamb

Equipment you will use

Dutch Oven

Remove from pot.

Equipment you will use

Pot

Add the onion and celery, and saut until golden brown, scraping up any brown pieces from the bottom of the pot. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Celery

Onion

Equipment you will use

Pot

Add the garlic, cardamom, coriander and chile and saut for another minute.

Ingredients you will need

Coriander

Cardamom

Garlic

Chili Pepper

Add tomato paste and continue to cook, stirring continuously, until paste has turned to a deep maroon.

Ingredients you will need

Tomato Paste

Add olive brine and cook until it's reduced by half. Return meat to pot and add tomatoes, stock, dried apricots and lemon rind. Bring liquid to a boil, reduce heat to a simmer and cook, covered, for an 1 hour and half, or until meat is tender.

Ingredients you will need

Dried Apricots