Reprinted from The Blood Type Diet Website (

Provencal Lamb Stew


ADAPTED FROM MAKE AHEAD GOURMET BY MICHAEL ROBERTS. Serves 4 and requires no preparation time.

  • 1/2 recipe Stewed Lamb
  • 12 each anchovy fillets
  • 1 tablespoon garlic, chopped
  • 1 cup canned tomato, chopped, drained (USE PIZZA SAUCE SUBSTITUTE IF FOR B)
  • 1 cup dry white wine
  • 1 cup green olives, pitted, drained (14-1/2 oz. jar)
  • 1/2 cup parsley, finely chopped
How to make it:
  1. Defrost the Stewed Lamb if frozen.
  2. Combine the anchovies, garlic, tomatoes, wine, olives, and lamb in a 2 quart pot. Cover and place over medium-low heat.
  3. Place the stewing sauce in a small pot over medium heat. Bring to a simmer, strain over the lamb mixture, and cook until bubbling, about 20 minutes.
  4. Remove the stew from the heat, add the parsley, and mix well.
  5. Transfer the stew to a dish, and serve immediately.