Rosemary Curried Lamb Rib Stew - AIP, paleo, sugar-free

Lamb ribs take real time: searing them in batches, then 90 minutes of low simmer before the meat lets go of the bone. There is no shortcut version of this stew. Turmeric and fresh ginger stand in for a jarred curry powder, which almost always hides cumin, coriander, or black pepper, all three excluded during the elimination phase.

Curcumin, the pigment behind turmeric's color, is being studied for how it interacts with inflammatory signaling in the body. The evidence is early and the effect looks modest rather than dramatic. Lamb itself is dense in zinc, which your immune system uses to keep its response regulated, and selenium, which your thyroid needs for that same hormone conversion.

Lamb ribs are the cut most people scroll past at the butcher counter, priced low because nobody asks for them, not because they lack anything worth eating. A small farm or a direct-to-consumer source is worth tracking down if one exists near you, both for the quality and for using the whole animal instead of only the cuts that photograph well. Serve the stew straight from the pot it cooked in.

Ingredients

• 1 to 2 lbs lamb ribs
• 1 tsp salt
• Turmeric, for the rub (approximately 1 tsp)
• 1 cup carrots, roughly chopped
• 1 cup celery, roughly chopped
• 6 to 8 cups cabbage, roughly chopped

Aromatics

• 3 fresh rosemary sprigs

Sauce

• 2 cups cooked butternut squash
• 1 cup bone broth
• 2 garlic cloves
• 1 inch fresh ginger, peeled
• Juice of 1 lime
• 1/2 tsp salt
• 5 fresh mint leaves

*Note: The 'curry' flavour here comes entirely from turmeric, ginger, and the butternut-lime sauce. No cumin, coriander, cardamom, black pepper, or chili are used. All of those are excluded on AIP elimination.*

Method

Begin by making the sauce. Combine the cooked butternut squash, bone broth, garlic, ginger, lime juice, salt, and mint leaves in a blender. Blend until completely smooth. Set aside.

Rub the lamb ribs all over with the salt and a generous amount of turmeric. You want a visible coating on the surface.

Heat a heavy-bottomed pot or Dutch oven over medium-high heat with a small amount of avocado oil. Sear the lamb ribs on all sides until browned, working in batches if needed. This step builds flavour that matters in the final dish.

Remove the lamb and set aside. If the pot has excess fat, tip off most of it. Add the celery, carrots, and cabbage to the pot and cook over medium heat for 3 to 4 minutes, stirring to coat in the remaining fat.

Nestle the lamb ribs back in among the vegetables. Tuck the rosemary sprigs in between. Pour the butternut sauce over everything.

Bring to a gentle simmer, then cover and reduce the heat to low. Cook for 1.5 to 2 hours until the lamb meat is falling away from the bone and the cabbage is tender. Remove the rosemary sprigs before serving.

Taste and adjust salt. Serve in deep bowls.

Instant Pot variation

Sear the lamb using the saute function, remove, and briefly saute the vegetables. Return the lamb, add the rosemary and sauce, seal the lid, and cook on High pressure for 40 minutes. Allow a natural pressure release for 15 minutes, then quick release. Remove rosemary sprigs and serve.

Slow cooker variation

Sear the lamb in a pan on the stovetop for best flavour (optional but worthwhile). Place the vegetables in the base of the slow cooker. Lay the seared lamb on top, add the rosemary sprigs, and pour the butternut sauce over. Cook on Low for 7 to 8 hours or High for 4 to 5 hours until the lamb is very tender. Remove rosemary and serve.

*Adapted from lichenpaleolovingaip.com*