You Are What You Eat

Lamb Stew

In a big wok, pan fry

1 Onion Chopped
Handful of Rosemary
Tea Spoon of Celery Seed

After 4 minutes, throw in
Marinated Cubed Lamb 2 Kg (frozen and cubed in the frozen section at SaveOn Foods)
Use One Carton of Pacific Organic Butter Squash Broth, tablespoon of NuGreens Vegi Splash and a bit of Vogel Herbalmere to marinate the lamb for 3 hours.

Throw in bag of Organic baby carrots (sweeter - regular carrots taste soapy)
Chop up and throw in a stalk of celery (sweet ones can be brought at Langley farm market at Landsdowne mall)

Cube 6 large Yukon Gold Potatoes and throw it in (purchased in the fall from Mary's market on 40th ave near 152 street)

Bring it a light simmer, then turn it down to Number 2 on the element and let it stew for 4 hours.

Put in the fridge overnight so that the extra fat rises and hardens.

Skim the fat off the next day

Heat up and serve with brown rice.

Invite a 10 friends over - bon appetite.