SPICY LAMB STEW

The easiest lamb stew you'll ever make! I made it with leftover smoked lamb, but you can also use brisket or roast. Perfect meal for a cold winter's night!

INGREDIENTS:

2 tbsp coconut oil
1 lb cooked or smoked lamb, cubed
1 small yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
¼ cup tomato paste
1 tsp cumin
1 tsp smoked paprika
Kosher salt and freshly ground pepper, to taste
4 cups beef broth
1 splash red wine
1 tbsp Worcestershire sauce
1 sprig fresh rosemary
2 bay leaves
3 small yams, peeled and cubed
1 tbsp cornstarch
2 tbsp water

Tools 
Cutting board 
Knife
Instant Pot

DIRECTIONS:

1. Set Instant Pot to sauté mode and heat coconut oil until hot.
2. Sauté the onion, carrot, and celery until softened, about 5 minutes.
3. Stir in the garlic, tomato paste, cumin, and paprika. Season to taste with salt and pepper. Cook for 2-3 minutes.
4. Add the lamb to the pot along with the beef broth, red wine, Worcestershire, rosemary, bay leaves, and yams.
5. Set Instant Pot to stew mode and cook for 15 minutes.
6. Alternatively, you can use a Dutch oven or large pot. Just bring to a boil, then reduce to a simmer, cover, and simmer for about 30 minutes, until the lamb and yams are tender.
7. Remove the rosemary and bay leaves. Whisk together the cornstarch and water and stir into the soup to thicken.
8. Taste and adjust seasoning, if necessary.