Lamb Apricot and Kale Stew
2 tbsp coconut oil
500g stewing lamb
1 sliced leek
1 stick celery chopped
1 sweet potato, cubed
1 garlic clove, chopped
1 tsp chopped ginger
1 tbsp tomato purée
1 tin chopped tomatoes
8 soft dried apricots, chopped
2 large handfuls of kale
500ml vegetable or chicken stock
Cooked quinoa, mint or coriander leaves, and lemon wedges, to serve
Place oil in casserole dish and add leek, garlic, celery for 2 minutes, add diced lamb and sauté until brown.
Add all spices, tomatoes, sweet potato , vegetables and apricots
Lower heat and put in oven for 1.5 hours covered.
Add kale in 10 minutes before the end.
Serve with quinoa and chopped fresh mint or coriander.
This is very hearty, nutritious and tasty autumn dish. This is also a great dish to boost the immune system this time of year, rich in betacarotene ( vitamin A) from the kale, apricots and sweet potato.
A great batch cooking dish I have just made 6 portions for the freezer!