Active Time

　　20 minutes

　　Total Time

　　1 hour 45 minutes

　　Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.

　　

Ingredients

4 servings

　　2 pounds lamb stew meat, cut into 1-inch cubes

　　Sea salt or pink Himalayan sea salt to taste

　　Black pepper to taste (if tolerated)

　　1/2 teaspoon ground cinnamon

　　2 tablespoons coconut oil

　　1 small onion, chopped

　　4 cloves garlic, minced

　　1 (2-inch) piece fresh ginger, peeled and minced

　　2 tablespoons chopped fresh rosemary

　　1 tablespoon apple cider vinegar

　　1/2 cup homemade or store-bought bone broth

　　1/2 cup water

　　2 small oranges, zested and juiced

　　4 cups chopped carrots

　　2 tablespoons minced fresh dates

　　1/2 cup chopped fresh cilantro, for garnish (optional)

　　

Step 1

In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.

　　

Step 2

In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.

　　

Step 3

Add the onion and cook for 3 minutes, or until it begins to brown slightly.

　　

Step 4

Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.

　　

Step 5

Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.

　　

Step 6

Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.

　　

Step 7

Serve warm garnished with cilantro.

　　From Hashimoto's Food Pharmacology: Nutrition Protocols and Healing Recipes to Take Charge of Your Thyroid Health © 2019 by Izabella Wentz. Reprinted by permission of HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.