This is one of my favorite hearth dishes that can be made without the lamb bones.

Ingredients:

Fresh New Zealand lamb stewing bones 

1-2 bone package

2 med. onions chopped

1 inch x 2 sliced ginger

2 garlic cloves minced

2 tbsp. Organic oil for cooking

2 tsp. of salt (on meat bones) and in soup

Fresh chopped mint, rosemary and thyme

1- 2 tsp. Masala Curry powder

1 tsp. Turmeric

1 tsp. Kelp flakes

Sea salt and pepper

A handful of Junipers berries to add warmth and vigor (optional)

2 large Carrots chopped

1-2 celery sticks chopped finely

1/2 Small Cabbage (red or white will do)sliced

2 med. Beets peeled and chopped (optional)

1 1/2 Liter of broth 

( used a beet broth from a week ago)

1 cube of Mushroom bouillon

3/4 cup French Dupuis lentil

1 tin Farm Boy Organic Lite Coconut milk 

(All root vegetables are chopped the same size)

Directions:

Sweat your onions, ginger, garlic and spices in a large soup pot with your oil. Steam it, Add the cabbage. Steam, sweat this compote until the onions and spices and cabbage are translucent and fragrant.

Add your well salted bones to the top of the mostly cooked vegetables. Steam the lamb now on top of your compote with sea salt and fresh ground black pepper.

Once the meat is cooked on the outside, add your carrots, beets and squash to the pot. Add your lentils.

Add your broth to cover it all. And cook at first high and then low over the evening. I let the whole thing cool down in the fridge and skimmed the top of fat the next day before warming it up, to enjoy Saturday. I added a tin of coconut milk an hour before serving. Enjoy!