I cook and live a mostly vegetarian lifestyle with occasional forays into having animal protein. This occurs during the long, cold winter months and for those times when my body needs a dose of intense protein as medicine. This was one of those times and ground lamb was used in this recipe along with an abundance of vegetables and mung bean pasta. Yes, believe it or not a company called Explore Asian has created a mung bean fettuchini pasta, a soy bean spaghetti and a black bean noodle, all three pretty tasty when combined with the right sauce or in a soup.
The spices I chose compliment the fatty flavor of the lamb beautifully and for those suffering from a bit of winter arthritis the turmeric is an anti-inflammatory that works wonders. Add it to your other meals as well and even into a smoothie. The grass fed lamb was purchased at the local farmers’ market and the vegetables came from the Genesis Farm CSG here in Blairstown, so quality ingredients ensures a flavor rich meal. This recipe can work for either the Transition or the Cleanse Phase of the Body Rejuvenation Cleanse. I made a big pot of stew and it was so tasty it did not last long.
Sweet Potato Lamb Stew
2 tablespoons coconut oil
1 medium yellow onion, chopped
1 pound ground lamb
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon tumeric
1/2 teaspoon cinnamon
1 medium sweet potato, peeled and diced
8 cups of water
1 vegetable bouillon cube
3 cups chopped kale leaves
1 cup mung bean pasta, broken
Salt to taste
1 teaspoon miso ( I used South River Dandelion Leek miso….soooo good)
1 teaspoon tahini
Toasted pumpkin seeds mixed with currents
1. In a large soup pot or dutch oven, heat the oil over medium-high heat and saute the onions about 3 minutes. Add the lamb and cook another 2 minutes.
2. Add the garam masala, cumin, tumeric and cinnamon and cook until fragrant, about 1 minute.
3. Add the sweet potato, water and bouillon cube. Bring to a low boil, reduce heat and simmer until potato is just tender about 20 minutes.
4. Add the chopped kale, pasta and salt to taste. Return to a simmer and cook until kale and pasta is tender, about 10 minutes.
5. To serve, ladle a small amount of soup into a bowl and dissolve the miso and tahini. Continue to fill the bowl with soup, stir well and serve topped with the toasted pumpkin seeds and currents.