Ease of Preparation: Average
Preparation Time: 20 minutes
Cook Time: 1 to 2 hours
Yield: 6 servings
2 Tbsps olive oil
1 lb lamb cubes (lean from shoulder)
¼ tsp salt
1 onion medium (diced)
2 cloves garlic
1 Tbsp edible organic green tea leaves (chopped finely)
2 Tbsp low-sodium tomato paste
1 cup celery
Ground black pepper to taste
2 cups carrots (cut into coin size)
2 cups parsnips
1 – 14 oz can low sodium chick peas (drained)
¾ cup dry red wine
3 cups low-sodium chicken broth
1 – 15oz can low sodium tomato sauce
1 tsp orange zest
1 large orange (segmented – juice reserved)
1 ½ tsp ground cumin
1 Bay Leaf
2 sprigs fresh thyme
1 Tbsp freshly chopped mint leaves
Photo courtesy of Andrew Brown
Season meat lightly with salt and pepper.
Heat oil in an 8 qt Dutch oven (or any other heavy and large pot) over high heat until hot (not smoking); sear the seasoned meat in the olive oil until browned on all sides.
Add onions and garlic and cook about 5 minutes. Add tomato paste and stir to incorporate for about 2 to 3 minutes. Add celery, carrots, parsnips, chick peas, wine, chicken broth, tomato sauce, orange zest, segments and juice, cumin and edible organic green tea leaves. Bring to boil then reduce heat, cover and simmer until meat is tender (approx. 90 minutes).
Remove from heat and season with salt and pepper to taste. Cool slightly and serve.
We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”