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Lamb Stew Recipe

If you’re up to date with my experiments you’ll know that I’ve been following Eat Right For Your Type (I’m blood type O) as well as having cut gluten and soy out completely – all in the name of eliminating joint pain. It is working well.

Thought I would share this fantastic recipe which I have adapted ever so slightly from Peter D’Adamo’s “Cook Right For Your Type” Cookbook.  It is good for all the blood types except for A’s. You can find the original on p.228/229, from the 1999 edition.

There are four of us in our household, each representing a different blood type. Sigh. Challenging for me at times, being the cook, though really I’m the only one who takes it seriously. My daughter who is type A, is undoubtedly a true vegetarian- since birth I’ve watched her preferences towards food and without persuasion she avoids meat, doesn’t like it except for Turkey from time to time.  I have found it interesting to watch the kids natural evolution and relationships with food.  For me it was quite different growing up in the 70’s – I ate everything and learned to love everything I ate regardless of how it made me feel.  How it made me feel was inconsequential, for didn’t you know there were people starving in the world.

It has taken me some effort to take the time to assess how my body relates and reacts to each food.  Most of the foods on my beneficial list (according to D’Adamo) when eaten in moderation fuel my body with nutrients and sustenance to get me through the day and for my workouts.  I have found that I eat less at each meal, not by choice but rather because my body is absorbing the required nutrients which register to my brain that I’ve had enough. I am truly amazed, being someone who could eat and eat…I used to seriously wonder if I had a tape-worm!  As a result, however, I have to refuel more often throughout the day.  It’s all good as long as I’ve got leftovers and my vegetable drawer is full.

Where I live, Fall is creeping in.  The days are cooling off which is the perfect excuse to start making my favourite Fall/ Winter stew dish.  It’s very simple, though it does take some time to make, but well worth the effort.  Serve over Brown Rice, your choice of pasta or with a crusty whole grain bread. It’s one of my favourite leftovers.

LAMB STEW with Green Beans, Carrots & Kale

2lbs. Extra Lean Lamb (cut into stewing cubes, cut away any excess fat)

1/4 Cup White or Brown Rice Flour (for dredging meat)

3 TBSP. Olive Oil

1 TBSP. Ground Cumin

1 TBSP. Ground Madras Curry

1/2 TBSP. Kelp Powder

3/4 tsp. Salt (or less)

1/3 Cup Red Wine (for deglazing)

2 Cups Stock (Low Sodium Beef, or Chicken or Vegetable)

1-1/2 Cups Onion, chopped

2 Garlic Cloves, chopped or pressed

4-6 skinny Carrots, peeled and sliced on the diagonal

1 lb. Green Beans, cut into 2-inch lengths

1 large bunch of fresh Green Kale, steamed for 4-5 minutes, let cool, then chop into bite size pieces or to your preference.


Below is the finished product with Brown Rice.  Yum. I’m really a warm weather person but looking forward to meals like this gets me through the cold months.
Let me know if you give this recipe a try.  Enjoy!
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