From the December/January 2019 issue
Serves 2-3

Ingredients

For the Salad:

  • 1/4 cucumber, chopped
  • 2 large tomatoes, chopped
  • 1/2 medium-size red onion, thinly sliced
  • 6 radishes, sliced
  • 20 Kalamata olives, halved
  • 2 TBSP fresh mint, chopped
  • 1 TBSP olive oil
  • 1/2 lemon, juiced
  • Sea salt, to taste

For the Stew:

  • 1/2 TBSP coconut oil
  • 1 medium-size yellow onion, chopped
  • Sea salt, to taste
  • 1 clove garlic, minced or crushed
  • 1 lb lamb shoulder, cubed ground allspice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 TBSP tomato paste
  • 1 (14 oz.) can diced tomatoes
  • 2 cups beef broth
  • 8 oz. fresh green beans, trimmed

Directions

  1. In a large saucepan set over medium heat, melt the coconut oil. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened, 4-5 minutes.
  2. Add the garlic and sauté for 1 minute.
  3. Add the lamb and cook, stirring occasionally, until browned on all sides, 5-7 minutes.
  4. Add the allspice, cumin, and coriander. Stir to combine.
  5. Add the tomato paste, diced tomatoes, broth, and green beans. Stir to combine. Increase heat to high and bring to a boil. Then reduce heat to medium and simmer, uncovered, for 45 minutes, or until meat is tender.
  6. In a large bowl, combine all of the salad ingredients. Toss until fully coated in the juice and oil.
  7. Serve bowls of stew with salad on the side.