When nutrient-dense winter warmers are in order.
In traditional Chinese medicine, warming foods have the effect of raising the Yang energy (qi) of our organs and improving circulation. This is probably one of the reasons why we naturally gravitate towards slow-cooked stews and braises during the winter months.
Provençal-style lamb is the perfect winter treat. And served alongside a quinoa, amaranth and buckwheat salad, its nutritional value is high, thanks to these ancient seeds being powerhouses of protein, fibre and valuable nutrients. The result is a wholesome meal that’ll warm both body and soul.
1 boned organic shoulder of lamb
1 onion, finely chopped
1 bulb of garlic, separated into
cloves but not peeled
3 tomatoes, peeled and diced
1 cup dry white wine
2 tbsp of coconut oil
3-4 sprigs of fresh thyme
1/2 cup black olives, preferably niçoise
3 anchovy fillets, finely chopped
Sea salt & pepper
1/2 cup flat leaf parsley leaves to
Pre-heat the oven to 180 degrees Celsius and season the lamb shoulder well. Heat the coconut oil in a large oven proof dish over a medium heat. Place the lamb into the pot, carefully turning until brown all over. Add in the finely diced onion and cook gently until golden, then add in the wine, tomatoes, garlic cloves and thyme leaves and cook for a further 5 minutes. Place the lamb in the oven with the lid on and cook for 2 hours. Check the lamb occasionally, you may need to add in more wine if the liquid has evaporated. Remove from the oven. Remove the lid and place onto the stovetop over a low heat and let it simmer gently until the sauce has thickened. Add in the olives and anchovies and mix through. Remove from the pan and serve with the quinoa, amaranth and buckwheat salad scattered with extra flat leaf parsley.