With the cold weather setting in, I’ve been hankering after some comfort foods and especially stew. My other half is just a little bit obsessed with chillies at the moment, so I knew I wanted to make it a bit spicy and I started looking at Middle Eastern food for inspiration.
I didn’t have any Ras el Hanout or Harissa paste, so I had to improvise a bit, but it worked out so well I just had to share it with you.
A delicious and comforting paleo lamb stew.
- Lamb neck fillet - 500g
- carrot - 3 medium
- Aubergine (eggplant) - 1 large
- onion - 2 medium
- garlic - 3 cloves, crushed
- white wine - 1 cup
- all spice - 2 tsps
- cinnamon - 0.5 tsp
- Ground coriander - 1 tsp
- turmeric - 1 tsp
- black pepper - 0.5 tsp
- white pepper - 0.5 tsp
- cayenne pepper - 0.5 tsp
- cardamon pods - 4
- fresh chilis (red) - 2
- tomato paste - 1 tbsp
- chopped tinned tomatoes - 1 400g tin
- Bone broth or stock - 400ml
- Goat's yogurt to serve - (exclude if you do not tolerate dairy)
- Animal fat -
• Start by mixing up all the all spice, cinnamon, coriander, turmeric, black and white pepper, cayenne and garlic and rubbing the mixture into your lamb, along with a bit of olive oil or fat. Cover and pop it to one side to absorb all the wonderful flavours.
• Slice your onions and your aubergine (eggplant) into bite-size pieces.
• Heat the oil or fat over a medium heat in a heavy bottomed pan that can transfer to the oven later. Add your cardamon pods and allow to brown lightly.
• Dice your lamb into bite sized pieces and brown in the pan. Don't worry if the pan starts to brown a bit too!
• Add the wine to the pan and use it to de-glaze the pan if necessary. Let the meat cook in the wine for a few minutes.
• Add in your chopped tomatoes, chillies (finely chopped) and tomato paste and bring to the boil.
• At this point, I transferred my stew to the slow cooker. If you don't have a slow cooker, pop it in the oven with a lid on a low heat and keep an eye on the liquid level, as you may find it needs more stock added to stop it from drying out.
• If using the slow cooker, put on a low heat for as long as you can! The longer the better as the meat gets fall-apart and delicious. I left mine for about 3 hours.
• Add in the carrot and aubergine (egg plant) and allow to cook for a further 30 minutes.
• I served this with a dollop of goat's yogurt, which I can tolerate. It goes beautifully, but it will be just as good without. Alternatively, you could try it with my cauliflower rice!