Despite the brown sludge-like appearance, this dish tastes s e r i o u s l y good 🙂
Goodness me I have to laugh because trying to capture the deliciousness of this meal in a photo has proven to be a little tricky to say the least (lol). Lucky for me I have a ridiculously good looking pooch and some vibrant fresh garden flowers to help save the day (hooray).
But in all honesty, this “DISCO” stew is one of those feel good recipes that truly nourishes your soul on so many levels. It will warm you up from the inside out (absolutely perfect coming into winter) and will be sure to make your heart (and taste buds) sing!!!
Simo Says – Every mouthful of this meal is super-charged with nutrition, flavour and goodness!!
And that is what I love most about slow cooked stews. The nutrition factor is e x t r e m e baby!! Mostly because you gain a lot of crucial nutrients from the bones of the animal (meaning you can use less meat in total, save on cost and have a clearer conscious knowing you have utilised the whole part of our animal friends who lovingly sacrifice there life for us……such legends)
Also if you purchase a really really big slow cooker like mine, you get to double even TRIPLE the amount of vegetables you use. This ensures you get a wide variety of nature foods into your belly’s (tick) whilst also allowing you to cook once and eat m a n y times (double tick) !!
So if you’re ready to DISCO stew with me, check out the recipe below 🙂
Seriously Good Slow Cooker Lamb Stew
(Gluten Free // Grain Free // Sugar Free // Paleo // Seriously Good)
*Serves 6-8 large meals
Original inspiration from Sarah Wilson’s I QUIT SUGAR program
*always use organic ingredients where possible
1kg lamb stew meat (shoulder, chops or diced lamb) *refer tip
2 tablespoons quality fat (coconut oil, butter or ghee)
1 large onion, chopped
4 cloves garlic, finely chopped
Thumb size piece of fresh ginger, finely grated
Thumb size piece of fresh turmeric, finely grated
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons sweet paprika (or plain paprika)
1 teaspoon ground coriander
1 teaspoon cayenne pepper (or substitute for fresh chilli) optional
2 cups of bone broth (beef, chicken or lamb) or vegetable stock
1 medium sweet potato, (approx 500g) cut into 2cm chunks
2 large carrots (approx 200g each) cut into 2cm chunks
1 small pumpkin (approx 300g), cut into 2cm chunks (I prefer skin on)
1 medium eggplant (approx 400g), cut into 2cm chunks
2 x medium zucchini (approx 200g each) cut into 2cm chunks
1 x large head of broccoli (approx 400g), broken into florets
A big bunch of silverbeet or kale, stalks removed, roughly chopped
A large handful of freshly chopped coriander and a squeeze of lemon to garnish
Option to serve with coconut cauliflower rice (recipe below) or quinoa or rice of choice
Coconut Cauliflower Rice
1 large head of cauliflower, (grated or finely chopped in a food processor to resemble rice).
2 tablespoons coconut oil
Generous pinch of sea salt and freshly ground black pepper to taste
If you’re feeling adventurous why not add a pinch of ground cumin or turmeric – YUM!!
1.Heat your chosen fat in a large frying pan over medium-high heat. Add the onion and sauté for approx 2 minutes, then add the fresh garlic, ginger and turmeric and fry for another 3 minutes or until lightly browned and fragrant. Remove from pan and place in bottom layer of slow cooker.
2.Using the same frying pan, sear your lamb on either side (this helps lock in the flavour) Then transfer to slow cooker.
3.Add all chopped vegetables (apart from broccoli and kale/silverbeet), ground spices and bone broth. Cover and cook on low for 7-8 hours or high for 4-5 hours.
4.During the last hour or so of cooking, add in the remainder of your veggies (the greens) so they are still nice and crunchy upon serving *optional
*If time poor just whack all veggies in together, they may be a bit squishy but still sooo good
5. To make coconut cauliflower rice. Heat the coconut oil in the same fry pan (to soak up any extra juices) over medium – high heat. Add the finely chopped cauliflower and cook for 4-5 minutes, stirring occasionally until softened. Turn the heat down to low and add in any ground spices of choice (optional) for a further 2 minutes. Season with sea salt and black pepper.
6. Finish off by garnishing your stew with a squeeze of lemon and freshly chopped coriander.
Some Seriously Good Extra Tips:
*I prefer to use the cheaper cuts of meat (such as lamb chops) as the meat literally melts away from the bone. Just remember to remove the bones prior to serving and you are good to go!!
*Use the quantities for the vegetables as a generally guide. If you have a larger (or smaller) slow cooker then simply add in more or less. (I always add in more veg- can’t get enough)
*This dish is seriously good with or without the coconut cauliflower rice. I sometimes like to enjoy mine as more of a soupy-type stew and slurp up the goodness up that way.
*You could also add a dollop of cashew cream, coconut yoghurt or yoghurt of choice. I always have a stock of Simo’s Lemon & Dill Cashew Cream on standby which is the perfect companion
*I think I may say this in all my recipes but a generous squeeze of lemon is a M U S T. It truly enhances the flavour like crazy!! (And that’s a promise to you my peeps)
*If you have runny sauce you can thicken it by adding in 1 to 2 tablespoons of arrowroot flour or some chia seeds. Or keep the liquid and use it as a lovely rich stock (no wastage here!!)
*Make the biggest batch possible can so you can freeze the leftovers – sounds like a plan Stan!!
Everyone in our household approves of this heart-warming sensation!!
Even our furry friend “Bowie The Wonder Dog” is licking his lips in approval (the picture says it all ha ha) and I can safely say that this dish is here to stay!!
Now get in quick before Bowie eats it all up!!
Stay cozy my lovely tribe xxx