November 5, 2009

  • 3 pounds lamb-stew meat, cut into 1-inch chunks (or smaller depending on your pup’s size)
  • 2 tablespoons all-purpose flour
  • ½ cup Preference
  • 1 teaspoon paprika
  • 3 to 6 tablespoons olive oil
  • 4 carrots, peeled and cut into ½-inch-thick slices
  • 1 cloves garlic, crushed
  • 2 cups of low sodium chicken stock (or enough to cover at least half of the meat the dish)
  • 3 cups sweet potato chopped into appropriately sized bites
  • 2 cups kale
What To Do

Preheat oven to 350° F. Pat the lamb dry with paper towels and place in a large bowl.

In a shallow bowl, combine the flour and Preference. Sprinkle the mixture evenly over the lamb and toss well. Heat 3 tablespoons of olive oil in a heavy casserole over medium heat. Brown the lamb in batches, adding more oil as needed. When all the lamb is browned, remove it and set aside.

Add the carrots and garlic and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Return the lamb to the casserole. Add the chicken stock. Bring to a simmer, add paprika and sweet potatoes, cover, and place on bottom rack of oven.

Cook until the lamb is very tender, about 2 hours. Pull out of oven; add the kale, re-cover, and let sit until sufficiently cooled.