|The False Fat Diet|
Then, just as I was coming to the end of the fast, my husband was once again in the hospital, and we had a bit of a scare there. Everything appears to be good for now, and since he's home, we have been following the Elimination Diet, also from that book. Basically, keeping most of the common food items that can cause sensitivity in the body. So we are eating a whole lot of fresh vegetables (not my hubby's favorites!), very little meat (mostly chicken, turkey, fish and a little lamb), and some rice (mainly brown rice, or blended whole grain rice), quinoa or other complex grain or lentil and some fruits. Absolutely no wheat, corn, soy, eggs, dairy, cane sugar.
All this in consideration, I have been coming up with new ways to accomplish things. I made almond milk so he could have it added to his oatmeal in the morning, and was left with all the almond pulp. I kept is, because it is fiber, after all. When I made a lamb stew, I got thinking about how to thicken the stew, because mu husband prefers soups and stews to be thick, or thickened. Runny liquids just do not fill the bill. And since I had the almond pulp in the fridge, I thought of some of the Indian recipes I have made that call for pureeing nuts as part of the thickener for a curry.
While I realize that not just everyone has almond pulp in their fridge (though making almond milk is so simple it seems everyone should make it!), this Lamb Stew that I want to share is easily thickened with wheat flour, cornstarch, rice flour or even arrowroot, among other things. Or, if you do not have the need for a thickened stew, then just leave out the almond pulp.
All in all, the stew came out do absolutely delicious that I would very readily make it again. If you are not able to find lamb stew meat, or if you don't care for lamb, just substitute with beef.
Lamb StewServes 4
¾ pound lamb stew meat, in small cubes
1 tablespoon coconut oil
1 medium onion, chopped
3 cloves fresh garlic, minced
1½ cups carrots, in small cubes
1½ cups butternut squash, peeled, seeds removed, cubed
4 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup red lentils
½ cup fresh parsley, chopped
½ cup almond pulp, optional
2 teaspoons salt
1½ cups frozen peas, thawed
In a large heavy stew pot, melt the coconut oil and add in the lamb pieces. Stir and toss until well browned. Add in the onion and garlic and cook, stirring occasionally for about 5 minutes, until fragrant. Add in the carrots, squash, water, thyme, bay leaf, lentils, parsley, almond pulp and salt. Bring to boil, then reduce to a temperature that will maintain a simmer. Cover tightly and simmer very slowly for about 2 hours. When ready to serve, add in the peas and stir, allowing them to heat through. If desired, serve with a small amount of rice.
My passion is to teach people how to create a harmony of flavors with their cooking, and pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website, Tumblr, Facebook, Twitter, and Pinterest at AHOFpin. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.