Dates. In a stew. Would you ever have thought of it? Me neither. This was my dad's idea, and at first I was skeptical. But then we tried it. And it was amazing! The dates dissolve into the soup and add a perfect touch of sweetness that pairs perfectly with lamb. You've gotta try it! This can be made in the instant pot or on the stove, and instructions for both are below.
Serves: 3 to 4
- 1 tbsp avocado oil, coconut oil, ghee, or other healthy fat
- 1 lb pasture-raised lamb stew meat
- 21 oz beef bone broth or vegetable broth
- 1/2 head of cabbage, chopped
- 2 carrots, diced
- 1 onion, diced
- 2 garlic cloves, diced
- 1 sweet potato, peeled and chopped into large cubes (Okinawa or Hannah varieties work best)
- 1 zucchini, chopped
- 2 sprigs fresh parsley, whole
- 4 sprigs fresh thyme, chopped
- 2 sprigs fresh rosemary, chopped
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tsp garlic powder
- 1 tsp cayenne
- 1/2 tsp cinnamon
- 3 dates, pit removed
- Sea salt and black pepper to taste
- Chopped parsley for garnish
- Optional: olives for garnish
1. Once all the veggies are prepped, add the oil to a large soup pot (or the instant pot) and saute onions on medium heat until they begin to sweat.
2. Meanwhile, sprinkle the meat with salt and pepper. Add garlic to pot for one minute, then add meat. Saute until the lamb is brown on all sides.
3. Add the spices to the pan and give it a good stir.
4. Add the veggies, dates, and the broth and stir again.
5.1 If using the instant pot, cook on high pressure for 45 minutes.
5.2 If using a pot on the stove, bring to a boil, and then turn the heat down to a simmer and cook on medium-low for 2 to 3 hours or until the lamb is soft, stirring occasionally. If you want a thicker stew, keep the lid half off. If you want a soupier soup, keep the lid completely on while simmering.
6. When the soup is done, sprinkle with fresh parsley (and optional olives!) and serve. Enjoy!