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🍽️ Tender Lamb Stew with Pumpkin and Almonds

624 kcal · 30 min · 4 servings

Ingredients

• 650 g lamb meat
• 2 onions
• 4 garlic cloves
• 30 g coconut oil (2 tbsp)
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp sweet paprika powder
• 2 bay leaves
• salt
• pepper
• 500 ml chicken broth
• 500 g butternut pumpkin flesh
• 60 g almond kernels
• 5 sprigs mint
• 80 g yogurt (3.5% fat) (4 tbsp)

Instructions

1. 1. Cut the lamb meat into bite-sized cubes.
2. 2. Peel the onions and dice them finely.
3. 3. Peel the garlic cloves and press them flat with the blunt side of a knife.
4. 4. Heat the coconut oil in a large pot.
5. 5. Sear the meat cubes on all sides over high heat.
6. 6. Add the onions, garlic, and spices to the pot.
7. 7. Season the mixture with salt and pepper.
8. 8. Pour in the chicken broth.
9. 9. Simmer the stew covered on low heat for about 35 minutes.
10. 10. Cut the pumpkin flesh into cubes.
11. 11. Add the pumpkin and almonds to the meat.
12. 12. Simmer everything covered for another 10 minutes until the meat is tender.
13. 13. Stir the stew occasionally.
14. 14. Wash the mint and shake it dry.
15. 15. Pluck the mint leaves from the stems.
16. 16. Fold the mint into the finished stew.
17. 17. Portion the stew onto four plates.
18. 18. Top each serving with one tablespoon of yogurt as a garnish.
19. 19. Serve the dish immediately.

Nutrition per serving

• kcal: 624
• Protein: 45 g · Fett/Fat: 45 g · Carbs: 11 g