Friday, July 26, 2013

Moroccan Lamb Stew from Autoimmune Paleo Cookbook

After receiving a review copy of Mickey Trescott's Autoimmune Paleo Cookbook, I had fun looking through and choosing recipes.  For one reason or another, despite it being 100+ degrees outside, I've been craving soup.  After having a good experience with lamb, I've wanted to try cooking with it again. When I saw this Moroccan Lamb Stew recipe, I knew I had to try it.

There were only two problematic ingredients for me:  dates and orange juice.  I typically do not eat fruit.  I emailed Mickey to see if it would be a huge issue for me to omit these two ingredients.  She worried that I wouldn't get the Moroccan flavor.

I wasn't really worried about omitting the dates.  I figured they were there to add sweetness and maybe as a thickener.  The orange juice could certainly effect the flavor.   I decided to replace the juice with an additional 1/2 cup of bone broth and double the amount of orange zest used. Once I had my plan, I gathered my ingredients and got to work.

I peeled chopped up 4 cups of carrots.  

And minced some ginger.  

Chopped some onions and fresh rosemary.  

Next, I seasoned the meat in a bowl with sea salt and cinnamon.  The amount of seasoning in the recipe provides for a very light coating of the meat.  

I heated some coconut oil in my 5 quart Le Creuset dutch oven and browned the meat.  

While the meat browned, I zested my orange with my microplane.  Since I was doubling the zest to use instead of the juice, I needed the zest of the entire orange.  

Once the meat was brown, I removed it and added the onions, rosemary, ginger, and garlic and cooked it until it had softened.  

I then added the meat back to the dutch oven, along with the carrots and bone broth, water and vinegar. I added an additional 1/2 cup of bone broth to compensate for the liquid lost due to my omitting the orange juice.  

After it simmered for one hour and thirty minutes, I added the orange zest and mixed it in.  This is when you should stand at your oven and just take in the aroma.  

 Here is the final dish.

 And a different angle.

Accessibility & Cost of Ingredients:  I believe my "big box" grocery store has some lamb.  I got the lamb that I used for this recipe at Sprouts.  It was $8.99 a pound.  I don't think blood oranges are in season.  I didn't see any at the store.  I used an organic navel orange for the zest. You should be able to find the remainder of the ingredients at your "big box" grocery store.  

Preparation and Cooking Time: It took me 52 minutes to get this stew ready to simmer.   I let the stew simmer for 1.5 hours giving me a total preparation and cooking time of 2 hours 2 minutes which is just over the stated 2 hour time from the recipe.  

Clean Up:  Clean up wasn't bad.  I was able to clean up my preparation materials as the stew simmered. I had to hand wash my dutch oven, but it didn't require any heavy scrubbing.  

The Paleo Review:  Thumbs Up!  Any worry that I had about the flavor of this dish was gone with my first bite.  The earthiness of the lamb gives the stew a full over all flavor that has a nice citrus high note was truly yummy.  I let my friend Martha try some of this stew.  Her first comment was that there was a great citrus lemon flavor.  Very Moroccan.  She was surprised to hear that there was just orange zest in the recipe.   

If you're looking for a filling stew with great flavor, whether your AIP or not, grab a copy of Mickey's book and give this recipe a try.