Ingredients

  • 2 Pounds Lamb Stewing Meat (or lamb shoulder, bones removed and cut into 2 inch pieces)
  • 1 Whole onion (Diced)
  • 2 Carrots (Diced)
  • 3 Ribs of Celery
  • 3 Cloves garlic
  • 1 Tablespoon Cider Vinegar
  • 1 Teaspoon cumin
  • 1 Teaspoon coriander
  • 2 Cups chicken stock
  • 1 Teaspoon honey
  • 5 Russet Potatoes (Peeled and Cut into Quarters)
  • 1/2 Cup Vegan/Paleo Butter (plus more)
  • 1/2 Cup Almond or Coconut Yogurt (plus more)
  • 1 Pinch salt and pepper (To Taste)
4 Servings
Prep Time 3 hrs
Total Time 3 hrs
Servings 4 Servings

Instructions

  • Bring a dutch oven to high heat on the stovetop and add a little olive oil. Add in about half the lamb so as not to crowd the pan, season with salt and pepper and cook at high heat to brown on all sides. Remove from pan and repeat with remaining batches.
  • Add the onion, carrot, and celery to the pan and stir to combine. Add a little more oil if needed, and scrape the bottom of the pan to remove any browned pieces and incorporate them into the sauce.
  • Add in the garlic and cook for 2 minutes. Add in the vinegar and continue to scrape the bottom of the pan to remove the browned bits.
  • Add in the cumin, coriander, stock, and honey. Stir to combine. Bring to a simmer.
  • Preheat oven to 300. Cover the meat and put it into the oven. Cook about 2 hours covered, then 1 hour uncovered until the meat is falling apart and the liquid is reduced into a sauce.
  • Meanwhile, bring a pot of water to a boil and season with salt and pepper. Add in the potatoes and cook for 25 minutes until a fork can go into them easily. Drain and stir in the butter and yogurt. Taste and add more of either ingredient if the potatoes are too dry. Season with salt and pepper to taste and serve.