2 tsp. Ras El Hanout (a Moroccan spice mix, in the spice section of gourmet grocers)
3/4 tsp. smoked paprika
1 tsp.ginger, freshly grated
2 cloves garlic, chopped
1 TB. coconut oil
1 lb. boneless lamb shoulder, cut into 1” pieces
2 cups chicken or vegetable stock
1 medium onion, diced finely
3 carrots, peeled and chopped into 1” pieces
1/2 delicata squash peel on, seeds removed, cut into 1” pieces*
1/2 lemon, seeds removed, cut into a small dice1 bunch cilantro stems (bottom portion of the bunch), finely chopped, plus leaves for garnish
1/2 cup pitted green olives, rinsed
1 pomegranate, seeded, optional garnish
Himalayan sea salt, to taste
Black pepper, to taste
In a medium skillet over medium heat add Ras El Hanout and smoked paprika. Toast until fragrant. Add to crockpot along with fresh ginger and garlic.
In the same skillet heat coconut oil until melted and pan is hot. Season lamb pieces with sea salt and pepper. Add to skillet and brown on each side. Add to the crockpot.
Take a splash of the chicken stock and deglaze your pan with it. Pour that into the crockpot as well.
Finish by adding the onion, carrots, squash, lemon, cilantro stems, olives, and stock to the crockpot, giving one final stir. Cover and cook on low for 8 hours or until lamb is fork-tender and liquid has reduced. Season to taste with sea salt and black pepper.
Serve over cauliflower rice or steamed kale. Top with cilantro leaves for garnish.
*To make this recipe cleanse-friendly, simply omit the delicata squash or substitute it with parsnips, turnips, or other hardy vegetables like Brussels sprouts.