Homemade bone broths and house made fermented foods are the foundation to most dishes, which, as most of you already know, does not happen on the fly. Zero funny business is tolerated. However, much of the GAPs diet principals are already staples here at our place. Bone broth is constantly simmering on the back burner, and grain laden dishes aren't generally center stage.
So, this flavorful recipe is for all of you rockin' it out GAPs style (and everyone else too). You should be commended for all your hard work!
Lamb Meatball Stew with Russian Kale:
*1 pound ground grass-fed lamb
*1 medium onion, chopped
*1/4 cup Italian parsley, chopped
*1 1/2 teaspoons ground cumin
*sea salt and pepper
*2 tablespoons olive oil
*2 carrots, chopped
*4 garlic cloves, minced
*2 cups loosely packed mushrooms of your choice, quartered
*2 tablespoons organic tomato paste
*1 cup dry red wine
*4 1/2 cups homemade chicken broth
*1 red chili pepper, minced
*2 bay leaves
*3 large Russian Kale leaves, stems removed, chopped
Prepare the meatballs: Place ground lamb in a medium mixing bowl. Mince 3 tablespoons of the chopped onion. Add to bowl with the parsley and cumin. Season with sea salt and black pepper. Gently mix into lamb with fork or clean hands. Roll 1 tablespoon lamb mixture into balls between palms. Transfer to a clean plate.
Place a heavy pot or dutch oven over medium heat. Add oil. Once heated, place 1/3 of prepared meatballs in pan. Sear each side until golden, about 4 minutes each side (if you are on beginning stage of GAPs, make sure not to deeply brown). Remove from pot with a slotted spoon, and transfer to another plate. Continue working in batches browning meatballs until all are browned.