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A non | B non | O non | AB non


Stewed Lamb

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Description:

Serves 8. This is a master recipe that you freeze, thefollowing lamb recipes are prepared from frozen portions of this one on the day you serve it. FROM MAKE AHEAD GOURMET BY MICHAEL ROBERTS.


Best Used By Blood Types:
  • Type B (2 beneficials)
  • Type O (1 beneficials)

Category:
  • Entree


Ingredients:
  • 4 pounds lamb shoulder, boneless cut into 2' cubes
  • 1/2 teaspoon salt or more to taste
  • pepper, freshly ground to taste
  • 1/4 cup oil (ALL CAN HAVE OLIVE OIL)
  • 1 medium onion, quartered
  • 1 cup carrot, coarsely chopped
  • 2 stalks celery, cut into 4 pieces each
  • 1 tablespoon garlic, chopped
  • 2 tablespoons tomato paste (USE PIZZA SAUCE SUBSTITUTE FOUND HERE IF FOR B)
  • 1/4 cup white spelt flour
  • 1 cup dry white wine (MAY SUBSTITUTE MORE BROTH OR WATER)
  • 5 cups chicken broth (USE TURKEY BROTH IF FOR B)
  • 1/2 tablespoon whole black peppercorns
  • 1 teaspoon thyme leaves

How to make it:
  1. Preheat oven to 325 degrees. (1 recipe is 8 servings)
  2. Pat the meat dry and sprinkle with salt and pepper. Heat oil in large flameproof casserole or Dutch oven over high heat. Add the meat and brown well on all sides, 5-7 minutes (do in batches to avoid crowding). Remove the pieces to a plate as they are done, and set aside.
  3. Pour off any remaining fat, and place the casserole over medium heat. Add the onions, carrots, celery, garlic, and tomato paste. Cook, stirring, for 5 minutes. Use your spoon to loosen and dissolve any brown bits stuck to the bottom of the casserole. Sprinkle the flour over the vegetables and cook, stirring, 1 more minute.
  4. Add the wine, and cook for about 1 minute to burn off the alcohol. Then add the meat (and any juices that have accumulated on the plate) and add the broth, peppercorns, and thyme. Cover and bring to a boil. Transfer the casserole to the oven and bake for 1-1/4 to 1-1/2 hours or until meat is tender.
  5. Remove casserole from the oven. Using a slotted spoon, remove meat from the sauce and place it in a bowl. Pour the sauce through a fine-mesh strainer into another bowl, and discard the vegetables and spices.
  6. Place the meat in a serving bowl, spoon the sauce over it, and serve piping hot. brown the meat well before adding liquid. Not only is the resulting flavor more intense, but the meat also freezes better. To freeze all or part of this recipe, allow to cool to room temperature after step 5. Refrigerate until thoroughly chilled, then freeze the lamb and sauce in separate containers for up to 3 months. The defrosted dish can be finished as in step 6, or as one of the 4 following variations, each uses half of this recipe: Lamb and Sausage Couscous, Provencal Lamb Stew, Yankee Lamb Stew, or Lamb Curry.
  7. Notes: Red meats such as lamb should be cooked into a dark-colored stew.





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Ezekiel Brea...1 N N B B B N N N
Lamb2 A N N B B B B N

[1] This recipe uses ingredients that contain gluten.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This is a low lectin recipe.
  • This recipe uses ecologically friendly ingredients.


    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.

    Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.

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    Revision History:
    • Revised Sep 29, 2007 at 10:34 AM By: Father Tiresias

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