Sunday, May 15, 2011


I was looking to make a lamb stew and wanted to try something different.  I decided to add almond butter to the stew for a different taste.  This thought was based on other recipes I have made where peanut butter is adding to chicken soup or a chicken stew.  Furthermore, chinese restaurants make beef or chicken almond/cashew stir fries.  The almond butter provides a subtle taste in the stew.  The other highlight of making this recipe is using my staub dutch oven.

Lamb and onion being saute in the dutch oven.

Celery being chopped.

Carrots chopped and ready to go into the dutch oven.

Fresh tomatoes are added.

All of the ingredients are added except the almond butter.

This is the brand of almond butter that I buy at Costco.

Almond butter is added to the stew and combined with the ingredients.

The lid is placed on the dutch oven and the pot is placed in the oven.


1 onion, chopped
1 tbsp olive oil
2 cloves garlic, minced
1 pound lamb stew meat, cubed
3 stalks celery, chopped
3 carrots, chopped
3 tomatoes, chopped
1/4 cup cooking or real wine
1 1/2 cups water
salt and ground pepper to taste
2 tbsp almond butter


In a dutch oven, heat the oil on medium heat and saute the onions and garlic until soft.  Add the lamb and continuing to saute for about 5 minutes.  Add the celery and carrots, stir to combine and continue cooking for another 3 to 4 minutes.  Add the tomatoes, stir throughout, add the almond butter, the cooking wine, salt, pepper and water and stir.  Put into the oven at 300 degrees F for 2 to 2 1/2 hours.  Serves 4 to 5.

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