Mutton Stew

Name: Mutton Stew
Ingredients: 1 head Garlic, roughly chopped; 1 quart Beef Broth; 2 sprigs fresh Rosemary; 2 teaspoons Organic Coconut Oil; 3 Leek, chopped, dark green tips discarded; 3 1/2 pounds Leg of Lamb, cut into chunks; 3 sprigs fresh Thyme; 5 Raw Carrot, chopped; 5 Celery, stalks, chopped; 1 teaspoon Black Pepper; 1 teaspoon Salt

11 ingredients

10 steps

Ingredients

1 head Garlic, roughly chopped
1 quart Beef Broth
2 sprigs fresh Rosemary
2 teaspoons Organic Coconut Oil
3 Leek, chopped, dark green tips discarded
3 1/2 pounds Leg of Lamb, cut into chunks
3 sprigs fresh Thyme
5 Raw Carrot, chopped
5 Celery, stalks, chopped
1 teaspoon Black Pepper
1 teaspoon Salt

Directions

1

Trim silver skin and excess fat from lamb leg.
2

Cut into 1/2-inch cubes (bite sized), and set aside.
3

Heat a skillet over medium heat with 1 teaspoon coconut oil, and saute leeks and garlic for approximately 3 minutes.
4

Remove from heat and add to a large soup pot.
5

Brown lamb with 1 teaspoon of coconut oil in the skillet over medium heat.
6

Season with salt and pepper to taste, then add to soup pot.
7

Add herbs, carrots, celery, and broth to the soup pot.
8

Season everything with a bit more salt and pepper.
9

Bring the soup to a boil, then turn down to low to simmer.
10

Cover soup and simmer for 4-6 hours.