Gluten free

Dairy free

Paleolithic

Primal

Ketogenic

Lamb tagine stew

Name: Lamb tagine stew
Total time: 45 min
Yield: 4 servings
Ingredients: 0.5 tsps black pepper; 4 carrots; 0.5 tsps ground cinnamon; 0.5 pound peas; 4 lemon juice; 2 pounds lamb; 4 cups chicken stock; 1 cup mushroom; 4 Tbsps olive oil; 1 small onion; 0.5 tsps oregano; 3 tsps parsley; 4 servings salt

A gluten-free, dairy-free, paleolithic, and primal Lamb Tagine Stew cooked in about 45 minutes, best enjoyed as a main course in Autumn. This recipe covers 41% of your daily requirements of vitamins and minerals.

Ingredients

black pepper

0.5 tsps

carrots

ground cinnamon

0.5 tsps

peas

0.5 pound

lemon juice

lamb

2 pounds

chicken stock

4 cups

mushroom

1 cup

olive oil

4 Tbsps

onion

1 small

oregano

0.5 tsps

parsley

3 tsps

salt

4 servings

Method

Saute lamb chops in 2 teaspoons of olive oil.
Place 2 teaspoons of olive oil in a wok and add onions, carrots, salt and pepper, oregano and stock.
Add lamb, mushrooms and peas.In a separate bowl, mix parsley, lemon juice and cinnamon.
Add this mixture to the wok.
Serve with couscous.

Nutrition:

1038 kcal

Carbs

44 g

Fat

71 g

Protein

55 g

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