Lamb & Kidney Stew: Low-FODMAP & Paleo

Lamb & Kidney Stew

Lamb & Kidney Stew

1 lb. lamb stew meat (or other red meat)

1/2 lb. kidney (whatever kind you can find)

6 carrots

1/2 c stock (whatever you have on hand)

2 celery (Today I’m subbing 1/2 c daikon; which really is no comparison,)

1 parsnip

1 T tallow (or whatever fat you have on hand)

1 T coconut aminos

1 T arrowroot

2 t asafoetida

1 t dried parsley or 4 T fresh parsley

1 t salt

1/2 t oregano

1/4 t ground ginger or a half of an inch diced fresh ginger

1/4 t ground turmeric or a half of an inch diced fresh turmeric

1/4 of a bay leaf

Cut the kidneys in half. Rinse in cold water. Snip the fat and interior sinew from the kidneys with a pair of kitchen shears. Dice the kidneys into 1/2 inch cubes. Dice the meat the meat into 1 inch cubes if it isn’t already. In a pot, brown kidneys and set aside. Then, brown the meat and set aside. Brown the vegetables. Add the meat and the rest of the ingredients into the pot and simmer 1 1/2 hours. OR Put the mixture into a crock pot; and go to bed (if you want).


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