This hearty, good tasting in it’s simplicity and easy to cook lamb soup or stew is the perfect comfort food on a chilly evening or a filler up when comfort food eating decides to pay a visit . The flavors of thyme, rosemary, and garlic will fill your home with wonderful warm smells as this soup cooks on the stove. After slow cooking for hours, the tender lamb will easily fall apart with each bite of this delicious stew.
Normally I would use the crock-pot or slow cooker to make this stew, but decided to try on the stove top, beginning early morning and allowing the stew to simmer on low heat until lunch time. I also enjoy the versatility of the choice of vegetable to include in the soup, and the opportunity to use my home made lamb stock. The lamb will release juices when browning on the stove top. These juices will add great flavor to the soup as does the organic cold-pressed extra-virgin coconut oil used. Olive oil could be used as replacement or grass-fed ghee, the latter delivering a richer taste experience. The addition of homemade stock which is free of preservatives and sugar is a must if following a sugar and gluten free lifestyle.
The flavours meld perfectly into the lamb, adding juicy and flavour-filled succulence to this easy to make meal. That you can freeze per portion size for ready to heat and eat meals, once the stew is cooked and very well cooled, is a bonus for those who prefer preparing in advance.
1 fresh garlic round with about 8 garlic cloves roughly chopped
2 sprigs rosemary
2 tsp coconut oil
3 leeks, chopped, dark leaves discarded
800g – 1kg boneless lamb (or beef) cut into chunks – I prefer the leg portion
3 sprigs thyme
3 large carrots, chopped
5 celery stalks, chopped
1-2 tsp freshly ground black pepper
1-2 tsp freshly milled Himalayan or Sea salt
2 red onions
1-2 green chillies
1 tsp cumin seeds
- Trim off the excess fat from the lamb or beef.
- Cut the meat into bite sized cubes and set aside.
- Heat a non-stick pan over medium heat with 1 teaspo0n of coconut oil, and sauté leeks and garlic (I use red onion, cumin seeds and sometimes green chilli for extra flavour and taste to my stews – if using, add these ingredients at this stage) for approximately 5-8 minutes.
- Remove from the stove top heat and add to a large soup pot.
- Brown lamb with 1 teaspoon of coconut oil in the skillet over medium heat.
- Season with salt and pepper to taste, then add to the lamb beef to the soup pot.
- Add in the herbs, carrots, celery, and lamb or beef stock to the soup pot.
- Season with additional salt and pepper if required.
- Bring the soup / stew to a boil, then turn down the heat to to low to simmer.
- Cover soup and simmer for 4–6 hours.
Serve as preferred.