I’m back! Did you miss me?
I know it’s been forever since I last posted, but with good reason…I’ve spent the last 3 months working on cruise ships performing and teaching belly dance. It was a fantastic experience! I met some amazing people and saw some amazing places and generally had a great time. It was weird though to rely on someone else cooking for me every meal every day! It was pretty straightforward sticking to a Paleo/Primal diet (although you never really know if there are some nasty hidden ingredients), but on the whole I did well and I lost weight too! I think I’m probably the first person in history to lose weight on a cruise ship! It’s quite terrifying to watch how much and what people eat when allowed free reign of the buffet!
I was at a friend’s house for dinner the other night. He made the most delicious lamb and prune stew with – kind of Moroccan spiced. I had some beef in my fridge and decided I would try to recreate it at home the next day so that Mr (not entirely) Grain Free could try it (he wasn’t with me on Friday night).
The result was delicious, although I think the flavour of lamb suits the spices better, so I would urge you to make it with diced lamb leg if you can get it. If you’re not a lamb fan, do not worry, it is still delicious with beef.
Moroccan Beef/Lamb Stew (serves 3-4)
500g stewing steak/ leg of lamb, cubed
1 cup prunes (pitted)
1 red onion, chopped
6 cloves garlic, smashed
2 large carrots, diced
2 stalks celery, diced
1/2 cup chicken stock
1 can chopped tomatoes
1 tbsp maple syrup
1 tbsp balsamic vinegar
2 tbsp tomato paste
2 tbsp EVOO
1 tsp cumin powder
2 tbsp red chilli, finely chopped
2 cinnamon sticks
1 cup chopped coriander (cilantro) leaves
Sea salt and pepper
Preheat oven to 180C
Put all ingredients except the coriander leaves in a large lidded casserole dish – no need to brown the onions or meat first (honestly it makes no difference and just makes extra work).
Give it a good stir so that the liquid and spices coat everything.
Cook in the oven for around an hour and a half. Check after an hour to make sure the liquid hasn’t all cooked away. You can always add a little more chicken stock if it is already looking a bit dry.
Just before serving, stir in the chopped coriander leaves.
I served my stew with cauliflower ‘cous cous’ (made the same way as cauliflower ‘rice’)