Don’t let the unexpected ingredient combination of this sauce discourage you from trying it!
Of all the meals I make in any given week, of all the soups and stews, this is the recipe that garners the most cheers from my kids! It’s also a versatile recipe… When you first make it, you will have a lamb dish, which serves as a main dish for night number one. The left over sauce will thicken during cooking and will be available as a chunky ragu, which you can serve over cauliflower rice or another grain type (for us that may be an occasional gluten-free pasta night) on night number two.
There are two options for meat when making this stew/sauce: (1) boneless lamb stew meat will mean more meat as a main dish on the first night. I use boneless stew meat if I am having additional dinner guests so I have enough meat for everyone, and no one has to work to get the lamb off the bones. (2) bone-in lamb stew meat can be used if you want to maximize the nutrition in the ragu sauce.
Cooking with bones is a wonderful way to infuse a wide range of minerals and other nutrients into your broths and sauces, including calcium, phosphorus and collagen, giving you and your family an additional nutrient profile, beyond what you will get in more commonly consumed muscle meat.
Either way, this recipe is yummy, delicious and very warming and will give you at least two nights of dinners.
- 2 tablespoons olive oil
- about 2 pounds of lamb stew meat (without bones will give you more meat, bone-in will add some additional nourishment to you sauce.)
- sea salt or real salt
- freshly ground black pepper
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 2-3 medium carrots, chopped
- 1/2 cup water
- 1 1/2 inch piece of fresh ginger root, peeled and grated
- 1 teaspoon ground allspice
- 32 ounces of coconut milk
- 1–26 ounce box of crushed tomatoes
- In a large stockpot, over medium heat, warm olive oil until shimmering
- Season lamb stew meat with salt and pepper and add lamb stew meat, and brown lightly on all sides
- Remove lamb from stock pot and set aside
- Add onion, garlic and carrots to stockpot and sauté until fragrant and tender
- Add water to the vegetables. If there are brown bits on the bottom of the pan, add water and to help scrape them from the bottom of the pan with a wooden spoon so they mix with the vegetables and water. You don’t want to over-brown the vegetables, but a little bit of browning will add flavor to your overall dish.
- Add lamb back into the stock pot, along with ginger and allspice
- Then pour in coconut milk and crushed tomatoes
- Bring the stew to a boil and then reduce to a simmer over medium heat
- Stirring occasionally, let stew simmer for up to 2 hours, until lamb meat is fork tender
- Serve the lamb meat on the first night, along with a green veggie and a starch like sweet potatoes or cauliflower rice.
- Save the left over sauce for dinner on the following night. You will have about 1 large mason jar of sauce; refrigerate it and serve over pasta or cauliflower rice tomorrow night!