The Be Well Recipe: Curried Lamb and Root Vegetable Stew

Lamb
Photo credit: Betsy Nelson

Lamb is a staple in many global cuisines, but it’s only recently that many Americans have started to venture beyond the world of lamb chops.

Like grass-fed beef, grass-fed lamb is rich in omega-3 fatty acids, but lamb also contains much higher amounts of conjugated linoleic acid (CLA). As many studies have shown, CLA is anti-inflammatory and has been linked to improved blood sugar regulation and reduced body fat.

Ready to expand your palate? Here is a nourishing and comforting lamb stew to make this fall.

Curried Lamb and Root Vegetable Stew

Use a combination of your favorite brightly colored root vegetables for this wonderfully spiced lamb stew. Be sure to look for a curry powder blend that has no added sugar — or make your own to keep on hand!

Makes 2 servings:

  • 8 oz. grass-fed lamb stew meat, cubed
  • 1 T. curry powder
  • ½ tsp. ground cinnamon
  • 1 tsp. extra-virgin olive oil
  • ¼ cup chopped yellow onion
  • 1 T. minced fresh ginger
  • 2 cups assorted root vegetables, such as carrots, parsnips, celery root, rutabaga, turnip or radish
  • 8 oz. chicken or beef broth
  • 2 cups collard, kale, or Swiss chard greens, torn or cut into pieces, stems removed
  • Salt and freshly ground black pepper to taste

Toss the stew meat with the curry powder and cinnamon. Heat the olive oil in a heavy saucepan over medium heat, stir in the onion and ginger, and then add the lamb meat and brown on all sides.

Add the root vegetables, and sauté for another 10 minutes to coat well with the spices from the lamb. Add the broth and stir to loosen any bits stuck to the bottom of the pan.

When the broth comes to a simmer, reduce the heat to low, cover the pot, and simmer on low for 45 minutes to an hour, until the lamb and vegetables are tender.

Stir in the greens, and cover and cook for another five minutes. Season with salt and pepper to taste.