Lamb and sweet potato stew with lemon
and garlic cauliflower mash

In a lesson at cooking school a few weeks back, we made a stew with lamb - that’s a first for me! Since then I’ve been inspired to make more and more stews and experiment with different cuts of meat and vegetable combinations. They’re a hearty meal to prepare on the weekend, especially in these cooling months towards winter.
Stews require a little prep - but after it gets a good simmer on, with a variety of nutrient-dense, fibrous vegetables and grass-fed meats, soaking up spices like cumin, coriander and curry. Makes for one delicious Sunday evening dinner with the family - big or small! And this recipe is exactly that! I wanted some spice, warmth and definitely immune-building nutrition. I think I need more practice with spice and herb combining, to get just the right mix.
With this hearty stew, I served with it with a slice of gluten-free pumpernickel, herb butter and a cauliflower mash. Ultimate comfort foods with healthful additions makes for one wholesome meal.


  • yields

    Approximately 4 servings
  • prep time

    15 minutes
  • cook time

    1 hour 30 minutes

Prep

  • 3 lbs
    grass-fed and pasture-raised lamb
  • salt and pepper for seasoning
  • 4Tbsp
    unsalted butter or ghee, divided
  • 1
    yellow onion, diced
  • 1
    celery stock, diced
  • 1
    medium sweet potato, diced
  • 4
    garlic cloves, minced
  • 1/2”
    ginger, minced
  • 1/4 tsp
    cayenne pepper
  • 1 tsp
    coriander
  • 1½ tsp
    cumin
  • 1½ tsp
    sea salt, plus more to taste
  • ¼ cup
    dry red wine
  • 1 tsp
    maple sugar or syrup
  • 14 oz can
    organic diced tomatoes
  • 3½ cups
    chicken stock
  • 1 cup
    collards, chopped

  • cauliflower mash

  • 1
    head organic cauliflower (food processed into small pea forms)
  • 2
    cloves garlic, minced
  • ¾ cup
    vegetable stock
  • ½ tsp
    sea salt
  • 2Tbsp
    butter or ghee
  • 1tsp
    lemon juice
  • 2Tbsp
    goat yogurt
  • 1
    shallot, minced

  1. Season the lamb pieces in salt and pepper. Heat a cast iron skillet over medium-high heat and add 1 Tbsp of the butter. Brown each lamb piece, avoid crowding and then set aside.
  2. Add the remaining butter and add onions, sauté until translucent. Add celery, sweet potato, garlic, ginger, spices and salt. Stirring constantly until well combined and you can smell the spices begin to cook, about 4 minutes.
  3. With the red wine, deglaze the skillet, scraping bits off the bottom.
  4. Add maple sugar, tomatoes and chicken stock. Add back in the meat and bring to a light boil. Immediately turn down to a simmer on medium-low heat for 35 minutes.
  5. Remove lid and stir. Sauce should be slightly reduced and thicker. Continue to simmer uncovered, stirring occasionally to reduced liquid further.
  6. While the lamb is stewing, add the cauliflower to a pot with the stock, salt and garlic. Cover and cook on medium heat, for about 15 minutes or until almost all the stock is gone.
  7. Add the collards to the stew and stir to combine. Cook until greens are slightly wilted but still green about 10 minutes.
  8. Turn the heat off on the cauliflower and add in butter, lemon juice, yogurt and shallot. With an immersion blender, pureé in pot until smooth like whipped potatoes! Serve with stew and a fresh slice of gluten-free bread.