This month’s nutrition for fertility recipe is a hearty, delicious, and nutritious Lamb Stew. As we approach the end of winter, there is still time to stir up a warming, wholesome, bowl of stew to enjoy on those cozy winter nights. In Chinese medicine, the Kidneys tend to be the organs that complain most during the winter season, but thankfully this stew can provide immense support to your Kidneys and make your body less susceptible to aches and pains during the cold winter weather.
Lamb is an excellent, warming, food, which supports the Kidney system. Since our Kidneys determine our reproductive wellness and general life cycles, strong Kidney energy is desirable for all. Eating lamb is great for strengthening stamina, energy, fertility, and the metabolism.
Chickpeas are a rich source of protein, which promotes healthy tissue growth, both in your body and your baby’s body. Chickpeas are also low in saturated fats, have tons of fiber, which is good for intestinal health, and vitamin B6, essential for hormone regulation.
Lemon is a great fruit because it is loaded with vitamin C, magnesium, calcium, potassium, and antioxidants. Our bodies are bombarded daily with harmful free radicals from pollution and food. These free radicals can harm the sperm, egg, and reproductive organs but the antioxidant properties in lemons help destroy these free radicals, thereby making the body more prepared for conception.
Saffron is particularly nourishing to the reproductive system. First used by the ancient Egyptians to increase their sex drive, Saffron is a powerful herb that works to increase blood flow to the pelvic area, which ultimately boosts sexual desires in both men and women
Yields: 4 servings
List of Ingredients
- 1½ pounds lamb stew meat, cut into 2-inch pieces
- ½ pound lamb sausage, preferably merguez, cut into 2-inch pieces
- 1 onion, peeled and cut into eighths
- 9-10 ounces turnips, peeled and cut into quarters
- 9-10 ounces carrots, peeled and cut into quarters
- 1½ cups cooked chickpeas
- 1 cup pitted green olives
- 1 preserved lemon, cut into ¼-inch dice (chop the pith roughly)
- 4 dates, pitted and thinly sliced
- 2 tablespoons chopped cilantro leaves
- 2 tablespoons chopped basil leaves
- ½ cup white wine
- 1 cup chicken stock (or bone broth)
- Kosher salt and freshly ground black pepper
- 1 tablespoon paprika
- 1 tablespoon flour
- 3 tablespoons grape-seed oil
- 1 generous pinch saffron
- 1 cinnamon stick
- Season the lamb with salt, pepper and the paprika. Toss with the flour. Set aside.
- Heat 2 tablespoons grape-seed oil in a heavy deep-sided pot over medium-high heat. Add the vegetables and cook until lightly browned. This will take about 15 minutes. The depth of the pot means that the vegetables will steam a bit. Season with salt and pepper. Transfer to a plate.
- Add the remaining oil to the pan and add half the meat. Sear on 2 sides, about 2 minutes per side. Transfer to a plate. Repeat with the remaining lamb and the sausage.
- Deglaze the pan with the wine and chicken stock.
- Stir in the saffron and add the cinnamon stick.
- Return the meat to the pot in an initial layer, then put the sausage on top, and finally add the vegetables. The stock should come to the top of the meat.
- Cover with a circle of parchment and then a lid.
- Cook over the lowest heat until the meat is very tender, 2½ to 3 hours. Check the stock level every hour or so, adding more as needed (include an extra cup of stock in the ingredients for adding later).
- When the meat is tender, add the remaining ingredients, stir, and cook on low 3-4 minutes to heat through. Serve with couscous and harissa if desired.
Recipe adapted from The Garum Factory