This dish is a great paleo comfort meal which has a little kick from the cayenne pepper (add more if you like it hot). It’s balanced with the sweetness of the tomatoes and dried fruit for a rich stew. You’ll never miss the beans or rice.
Meatballs:
2lbs of ground lamb (substitute dark meat turkey or chicken)
½ onion, minced
4 cloves garlic, minced
1 TBS cumin
1 TBS coriander
2 TBS fresh mint
1 tsp ground cloves
½ tsp cayenne pepper
Sea salt and pepper
Mix all of the above ingredients together and bake in a 350 degree oven for approximately 15 minutes.
Stew:
1 onion, diced
3 cloves garlic, minced
1 pound carrots, peeled and sliced about ½ inch thick
3 stalks celery, sliced about ½ inch thick
½ cauliflower, diced
3 TBS fresh parsley minced
4 cups chicken broth
2 cups canned tomatoes, crushed (diced is good too)
5 dried apricots or peaches, diced into ½ inch pieces
Olive oil
Sea salt and pepper
Saute the onion in about 2 Tablespoons of olive oil or until soft. Add the garlic, carrots and celery and sauté for another five minutes. Add the chicken broth and tomatoes and bring to a simmer. Simmer for approximately ½ an hour, uncovered. Add the meatballs, cauliflower and dried fruit and simmer lightly for about half an hour or longer. Season with salt and pepper to taste. Garnish with fresh parsley.
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