Low Sodium Ginger Turmeric Lamb and Zucchini Stew

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 30 min

Low Sodium Ginger Turmeric Lamb and Zucchini Stew

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Ingredients

4 servings

1.5 lb boneless lamb shoulder, cut into 1.5-inch cubes
1 tsp salt, plus more to taste
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
3 cups chicken broth
1 tbsp apple cider vinegar
1 lb sweet potatoes, peeled and cut into 1-inch chunks
2 medium zucchini, cut into 1-inch half-moons
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the lamb cubes dry with paper towels and season all over with 1 tsp salt. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2
Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and set aside. Reduce the heat to medium.

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