The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate...
Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
The Instant Pot is a perfect appliance for stew, coaxing flavor and tenderness out of meat and vegetables in a short amount of time. Instead of the typical beef and white potato stew, this recipe uses lamb and sweet potatoes, plus a bunch of spices, for a richly flavorful and comforting meal.
The sweetness of the potatoes is perfect with the slightly gamey flavor of lamb. After a short time in the Instant Pot, both the meat and sweet potatoes melt in your mouth like butter. Cinnamon, coriander, cumin, garlic and ginger all punch up the flavor but don’t overwhelm the dish.
Kerala lamb curry forgoes the thick, soup-like sauce often associated with curry. Instead, chunks of meat soak up almost all the sauce, creating a fragrant stew of spices and meat that can be eaten with a fork, no spoon or rice needed.
Recipes for Kerala lamb curry vary slightly in their cooking methods and ingredient lists. What the recipes all share are tender chunks of lamb, plus lots of spices. This recipe uses ingredients you probably have in your kitchen already—coriander, turmeric, onion, garlic, shallot, ginger, coconut milk—and a few you might have to search out, like Kashmiri chili powder and fresh curry leaves.
You definitely don’t need a head cold or respiratory infection to enjoy this soup, but if you do have the sniffles (or feel them coming on), turmeric soup is a delicious alternative to chicken soup.
This soup is loaded with ingredients that can potentially ease the symptoms of the common cold, or give your immune system a little boost during cold and flu season. Failing that, this soup is just plain delicious. So you really can’t go wrong.
An edible serving dish made of roasted eggplant halves stuffed with cinnamon and paprika scented lamb. How does that sound for dinner tonight? The eggplant is roasted until the texture is creamy enough to eat with a spoon. The ground lamb is cooked with onion, garlic and aromatic spices. Combined, the eggplant and lamb turn into a meal that is the definition of simple, healthy and delicious.
Can you substitute ground beef, pork or even turkey in this recipe? Certainly. But don’t forget about what lamb has to offer: All eight essential amino acids, several B vitamins, niacin, zinc, iron and lots of conjugated linoleic acid. As with all meat, grass-fed is ideal. Although lamb is more likely to be grass-fed than beef, much depends on where the lamb is raised. Before stocking up on ingredients for this recipe, read this guide for figuring out whether or not lamb is grass-fed. (And check out the tips below for buying perfect eggplant.)
A bone-in leg of lamb is a cut of meat that’s the perfect choice for a formal holiday table or a casual backyard dinner. Slather a marinade on the outside, roast the leg slowly for a few hours then crank up the heat to crisp up the outside. It doesn’t matter what you serve on the side, because the leg of lamb will get all the attention.
Of course there are health benefits that make lamb a good choice—all 8 essential amino acids, B vitamins, niacin, zinc, iron and conjugated linoleic acid (CLA) to name a few – but that’s not what most people are thinking when they look at a bone-in leg of lamb. What they’re thinking is, “Now that is an impressive cut of meat!”
Your next pot of chili doesn’t have to be the same old ground beef chili.
Instead, cook up a pot of ground lamb seasoned with things like turmeric and ginger and a few tablespoons of fiery harissa. The end result is a meal that’s still recognizable as chili but has delicious new flavor.
You know the drill with lamb by now: it’s a nutritionally complete protein packed with all 8 essential amino acids and a whole lot of vitamins and minerals. Lamb can be challenging to cook, but when your butcher grinds it for you and it’s used as the base for chili, there aren’t any worries about overcooking the meat and making it tough. This is an easy and stress-free way to cook lamb.
Harissa is used as the main spice component in this lamb chili. This Middle Eastern condiment gives chili (even beef chili) amazing flavor and adjustable heat. Two tablespoons of harissa adds a slow, robust burn to a pot of chili. Cut back to 1 tablespoon for less heat, or, use the harissa strictly as a condiment. That way, everyone can give their own bowl of chili as much or as little heat as they want.