By: jon travis
Servings: family of five or one person lifting heavy.
assuming all ingredients are organic or of grassfed supremacy for the paleo hipster elite clique, or storebought ‘best i could do’ for those of us of average family income….
*1 clove garlic, minced
*2 habernaro peppers, minced
*1 baby fist sized glob of ghee
*2 yellow onions, medium diced
*1 bundle of celery, small diced
*1 lb stewing lamb, large diced
*1 medium pork tendeloin, large diced
*1- 2 lbs ground beef (shooter’s choice)
*2 tbsp smoked paprika
*2 tsp chipotle powder
*2-4 tsp ground cumin (i like it cumin heavy, don’t judge)
*1 tsp ground corriander
*1 cup merlot
*2-3 large cans filet de pomodoro (deseeded peeled tomatoes), pureed
*1 bundle fresh sage, fine chiffonade
*1 bundle oregano/ 1 bundle thyme, bound
*1 stick cinnamon
cracked black pepper, to taste
kosher rock salt, to taste
Instructions: in a pot:
get the ghee on medium-ish heat, add garlic and habernaro, sweat it for 10 minutes. don’t let it burn or caramelize. the point is to sweat the flavour.
add onions and celery, sweat till tender. add lamb, cook nice and long stirring often. take around 15-20 minutes, give or take. don’t let it stick!
lamb cooked? if its still a li’l chewy, don’t worry. it won’t be come din din time. add the other animals, cook. add the spices, stir in evenly now, don’t just dump like an amateur.
turn the heat up and add the wine, boom. let it bubble for half a minute then add the tomato. not too soupy now, but some of the liquid will cook off. (any remaining tomato puree can be used for poaching eggs in for breakfast. its delicious.)
add the chiffonade of sage, the bundle of oregano/thyme (use string to bundle, don’t have a brainfart and use an elastic band) which will just sit in like a teabag. add a stick of cinnamon. not a fan of cinnamon? just add a small piece.
simmer until lamb is fall apart tender. this can be done on the stove or in an oven around 350- 375-ish. covered unless too soupy, in which case you added too much tomato and now need to cook some liquid off.
season with salt/ pepper when lamb is gorgeous and as tender as it was cute. remove bundle o’ herb, cinnamon stick, commence feeding.
Notes: depending on your hardcoreness, but me, i put a dollop of super heavy/ fatty plain yoghurt (10% minimum)on after partitioning a large amount into my bowl. sharp super old cheddar also works here.