This Lamb & Kale Soup was inspired by the stew our friend Michele makes. Her recipe has the perfect flavor combination of the lamb and spices but I was wanting something that was a bit faster to make and a tad easier on the budget. […]
I am going to let you in on a little secret! Super Woman is a real thing and she is alive and well and living in an honest-to-God tree house in the jungles of Hawaii.
The woman of whom I speak is a dear friend named Michele.… And while I am sure she would argue the Super Woman title as she humbly confesses her faults, I will probably keep her on a bit of a pedestal anyway.
Several years ago, when Michele was pregnant and nearing her due date, I was honored to be invited to attend the birth. When the day finally came, she had awoken early with labor pains. As her contractions progressed I arrived at her home ready to accompany her to the hospital. I walked in and was met with the amazing aroma of homemade stew simmering on the stove. In between her heavy breathing and intense child birth pains, she graciously offered us a hearty bowl of this Lamb Stew that she had made just that morning. You see?… Super Woman!
This recipe is one that she kind of made up as she went along but it was so delicious that I convinced her to actually make a recipe for me. It has been a favorite in my home ever since and I know you will find it worth the effort to add it to your home as well.
This true tale is just a glimpse into the hard working and talented woman that she is. Michele and her husband now run a program called Hoʻokuaʻāina and it teaches life values based on traditional Hawaiian farming practices. Their work with at risk youth and many other groups is inspiring and you can learn more about them on their website at http://www.hookuaaina.org
Savory Lamb Stew
- 2-3 tablespoons oil (olive or refined coconut oil work well)
- 1-1/4 pounds lamb shoulder
- 1 onion
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 1 teaspoon cumin
- dash cinnamon
- 1 teaspoon cardamom
- 1/2 teaspoon coriander
- 1 teaspoon oregano
- 4 cloves garlic (pressed)
- 6 cups of water or broth
- 6 bullion cubes (omit if using broth)
- 1 15 ounce can diced tomatoes
- 1 tablespoon tomato paste
- 1 can garbanzo beans
- 1 bag cut leaf frozen spinach (or fresh)
- 1/2 box of orzo (cooked al dente)
- feta cheese (for serving)
- sliced lemon (for serving)
- cilantro (optional for serving)
- Step 1 Cut the lamb in pieces and sprinkle with salt, pepper and garlic powder. Saute in a heavy pot in oil. Remove lamb, keep oil.
- Step 2 Saute vegetables in reserved oil for about 5-8 minutes.
- Step 3 Add spices and garlic to vegetables and saute 2 more minutes.
- Step 4 Add water or broth, tomatoes, tomato paste and lamb and stew for 2 hours until the lamb is tender..
- Step 5 Add garbanzo beans, spinach and orzo and stew a 1/2 hour more.
- Step 6 Serve with lemon slices and feta and cilantro if desired.
note: at our house we make this stew with goat meat and it is as good or better than lamb. If you have access to goat meat… try it! It needs to stew a little longer than lamb to become tender