Diabetic Recipe – Slow-Cooked Lamb Stew – with turnips and greens
Ingredients:
1 kg lamb shoulder or stew meat, cut into chunks
2 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
2 cups turnips, peeled and cubed
2 cups hearty greens (like kale, chard, or mustard greens), chopped
2 tbsp tomato paste
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp smoked paprika
1 bay leaf
4 cups lamb or beef broth
Salt and pepper to taste
Fresh parsley or mint, for garnish
Instructions:
Sear the lamb: In a large skillet, heat olive oil and brown the lamb in batches. Transfer to a slow cooker.
Sauté aromatics: In the same pan, sauté onion and garlic until fragrant. Stir in tomato paste, cumin, cinnamon, and paprika. Cook for 1–2 minutes.
Combine: Add sautéed mixture to the slow cooker along with turnips, carrots (if using), bay leaf, and broth. Season with salt and pepper.
Slow cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until lamb is tender and turnips are soft.
Add greens: In the last 30 minutes, stir in chopped greens and let them wilt into the stew.
Finish: Adjust seasoning and add a splash of lemon juice or pomegranate molasses for a bright finish.
Serve with warm flatbread, couscous, or cauliflower mash for a low-carb option.
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