Lamb Stew W/ Winter Veggies


  • 1 tbsp. butter or olive oil

  • 8-12 oz. pastured lamb stew meat, cubed, seasoned with salt, pepper and cumin

  • 2 onions, peeled and quartered

  • 3 garlic cloves, peeled and chopped

  • 4 cups water or stock

  • 1 cup organic red wine

  • Dash of cardamom

  • Dash of cinnamon

  • 1 tsp. dried rosemary

  • 2 carrots, chopped into 2-3 inch pieces

  • 1 parsnip, chopped into 2-3 inch pieces

  • 1 medium potato, chopped into 1-2 inch cubes

  • 2 collard green leaves, chopped into bite-sized pieces

  • 1 tsp. sea salt

  • 1/8 tsp. freshly ground black pepper

  • Parsley


In a soup pot, sear lamb cubes until lightly browned. Add onions and garlic and cook 2-3 minutes.

Add stock, red wine, dried rosemary, cardamom, cinnamon and bring to a boil.

Cover and reduce heat to medium/low for 45 minutes.

Add carrots, parsnip, and potato and cook 30-40 minutes.

Add collard greens, sea salt and black pepper and cook an additional 5-10 minutes.

Season with chopped parsley.