MicrobiYUM Lamb Stew
All ingredients are organic, pasture raised & grass-fed/finished.
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Lamb
Bone broth (beef or chicken)
Goat Butter
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Collard greens
Fennel bulb
Swiss chard
Purple cabbage
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Sea Salt
Black pepper
Cumin
Fenugreek
Sage
Turmeric
Oregano
Sunflower lecithin
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Carrots
Onions
Garlic
Cilantro
Dill
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Turn on the sauté function of a pressure cooker or heat a cast-iron skillet. Add 1 or 2 tablespoons of goat butter and 1-2 teaspoons sea salt and pepper. Once the cooking fat has melted, using tongs, add lamb. Sprinkle additional salt and pepper. Flip occasionally until the lamb has browned on all sides.
Chop all vegetables and set them aside. Pour bone broth into a pressure cooker. Add cinnamon sticks, vegetables, seasoning, and sunflower lecithin. Lock the pressure cooker lid and make sure the valve is pointed to the sealed position. Program to cook under high pressure for 60 minutes.
When cooking is done, release the pressure by opening the valve. The lamb stew is ready to be served!
Garnish with chopped green onion and/or cilantro. Enjoy!
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Nutrient Dense
Fiber Fueled
Protein Powerhouse
Immune Booster
Digestive Tonic
Promotes Weight Loss
Delicious!
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