Breastfeeding Friendly Ginger Turmeric Lamb and Zucchini Stew
Total time1 hr 50 min
Prep time20 min
Cook time1 hr 30 min
4.5(26)
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Learn more āIngredients
4 servings
- 1.5 lb boneless lamb shoulder, cut into 1.5-inch cubes
- 1 tsp salt, plus more to taste
- 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
- Ā½ 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)Can be omitted
flat-leaf parsley
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 3ā4 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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