Nutrition. Education. Transformation.

Lamb, Maitake, Portobello and Vegetable Bowl

December 12, 2013

Serves 6

I recently improvised this one  and enjoyed it so much that I made it twice in a row and had it for lunch and dinner every day. This is extremely high in anti-cancer compounds in leeks, garlic, kale and maitake mushrooms, CLA from pastured lamb, and cinnamon and turmeric. This is an excellent holiday meal on a cold night, or to enjoy anytime of the year.

 

Ingredients

  • 1 spoonful reserved bacon fat (optional)
  • Olive oil
  • 3 Tbsp. Coconut oil
  • 1 leek sliced
  • 3 medium to large carrots sliced
  • 3 stalks celery diced
  • 1 bunch maitake mushrooms
  • 2 portobello mushrooms
  • 3 medium sweet potatoes
  • 2 lbs. lamb stew meat
  • 2 tsp. cinnamon
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • Salt
  • Pepper
  • Kale for garnish

 

Directions

  1. Add bacon fat and drizzle olive oil in a pot. Add leeks, carrots and celery and simmer for about 8 minutes. Meanwhile, peel sweet potatoes and dice them. Place them in a steaming basket and steam for 20 minutes or until soft.
  2. Add diced maitake, portobello and garlic for about 4-5 minutes.
  3. Add lamb, cinnamon, turmeric, cumin salt and pepper . Cover the pot and stir occasionally for 5-7 minutes until the meat is cooked.
  4. Once sweet potatoes are done, mash them in a bowl and add coconut oil.
  5. Serve by adding mashed sweet potatoes to a plate or bowl, and scooping the lamb vegetable mixture on top. Garnish with kale around it.

 

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