Paleo Emirati Lamb and Vegetable Stew

Ingredients

• about 680 g Lamb stew meat
• 2 large Carrots
• 2 medium Parsnips
• 1 large Onion
• 2 stalks Celery
• 2 tablespoons Tomato paste
• 4 cups Beef broth
• 2 tablespoons Olive oil
• 4 medjool Dried dates
• 1 teaspoon Baharat spice blend

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2Brown lamb stew meat on all sides.
3. 3Remove lamb from pot and set aside.
4. 4Add chopped onion and celery to the pot and sauté until softened, about 5 minutes.
5. 5Add carrots and parsnips and cook for 3 minutes.
6. 6Stir in tomato paste and baharat spice blend.
7. 7Return lamb to the pot. Add beef broth and chopped dates. Bring to a simmer.
8. 8Cover and cook in the oven at about 165°C (160°C) for 1.5 hours, or until lamb is tender.
9. 9Serve hot.

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