The warming spices of this AIP-compliant lamb and butternut squash stew combined with the freshness and bite of a topping of arugula give flavor and complexity to an otherwise simple and humble dish.
- 1 teaspoon powdered ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon granulated garlic
- pinch of saffron
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 pound lamb stew meat
- 1 small onion, thinly sliced
- 4 cups bone broth
- 2 tablespoons apple cider vinegar
- 1 small butternut squash (about 1 pound)
- zest of one lemon
- 1 cup fresh arugula
- Combine ginger, cinnamon, garlic, saffron, salt and olive oil. Coat lamb stew meat evenly with mixture and allow to marinate in refrigerator for 2-24 hours.
- In Dutch oven or other large post with lid, brown lamb meat over medium heat for about 5 minutes, stirring to insure all sides are browned.
- Add onion and cook until softened, about 3 minutes.
- Add bone broth and apple cider vinegar and increase heat to high until it comes to a boil.
- Reduce to simmer, cover on low simmer for 2 1/2 hours.
- Prepare squash by peeling, deseeding, and cutting into cubes.
- Add squash cubes and cover again. Cook for 20 minutes, or just until squash is soft.
- Divide into 3-4 serving bowls and top with lemon zest and arugula for serving.
- Prep Time: 10 mins
- Cook Time: 3 hours
- Category: Entree