Reprinted from The Blood Type Diet Website (

Lamb Stew with Collard Greens


Beef, Venison, Turkey or other roasting meats could be used.

  • 2 Tbsp compliant flour (rice, soy) seasoned with 1/8 tsp cayenne, 1/4 tsp ground black pepper and 1/2 tsp sea salt (cayenne could be omitted)
  • 1 lb lean lamb, diced into 2 inch cubes
  • 2 Tbsp olive oil
  • 6 c vegetable stock
  • 3 lg carrots, cut into 2 inch rounds
  • 2 lg stalks celery, cut into 1 in pieces
  • 3 cloves garlic, peeled and chopped
  • 5 red new potatoes, washed but not peeled, cut into eighths (sweets, yams or parsnips could be used)
  • 1 tsp dried rosemary
  • 2 Tbsp minced parsley
  • 5 lg collard green leaves, chopped
How to make it:
  1. Put seasoned flour in a plastic bag, add meat pieces and toss until coated.
  2. Heat oil in the bottom of a stockpot.
  3. On medium-high heat, lightly brown meat pieces about 1 minute on each side.
  4. Add stock, carrots, celery, potatoes, garlic and rosemary.
  5. Cover and bring to a boil.
  6. Lower heat and simmer for 40 minutes.
  7. Add parsley and collard greens and cook for 10 minutes more.
  8. Season to taste with salt, pepper and cayenne.