High Fructose Corn Syrup Free Ginger-Turmeric Lamb & Sweet Potato Stew with Kale
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Learn more āIngredients
4 servings
For the stew
- 1.5 lb boneless lamb shoulder, cut into 1Ā½-inch cubes
- 2 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1Ā½ tsp ground turmeric
- 1 tsp ground cumin
- Ā½ tsp ground coriander
- 1 lb sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and sliced into Ā½-inch rounds
- 3 cups chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
- 3 cups curly kale, stems removed and leaves roughly torn
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb cubes dry with paper towels and season all over with the salt. Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the lamb in a single layer ā work in two batches if needed to avoid crowding ā and sear undisturbed for 3ā4 minutes per side until deep golden brown on at least two sides. Transfer the seared lamb to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute ā watch closely so the garlic does not brown.
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