Moroccan Lamb Stew

    MAKES: 8 servings
    PREPARATION TIME: 15 minutes
    COOKING TIME: 8 hours
    Got a jar of homemade harissa paste lingering in the fridge? Crack it open and put it to good use by making a batch of this North African classic, which features spiced lamb, rich broth, and plenty of green olives.

    2.65 pounds (1.2 kg) boneless leg of lamb
    1 teaspoon fine sea salt, or to taste
    Ground black pepper
    3 tablespoons (45 g/1.6 oz) ghee or other healthy cooking fat, divided
    1 small (70 g/2.5 oz) yellow onion, chopped
    2 cloves garlic, minced
    3 large (192 g/6.8 oz) celery stalks, sliced
    2 medium (400 g/7.1 oz) tomatoes, diced (or use canned diced tomatoes)
    2 cups (480 ml) bone broth
    1/4 cup (63 g/2.2 oz) coconut butter or almond butter
    1 tablespoon (7 g/0.2 oz) paprika
    1 tablespoon (7 g/0.2 oz) onion powder
    1 teaspoon garlic powder
    3 tablespoons (45 g/1.6 oz) harissa paste
    1 cup (100 g/3.5 oz) pitted green olives
    Suggested side: cauli-rice (shown here) or shirataki rice (shown here)
    Fresh cilantro or parsley for garnish


    Preheat the slow cooker. Cut the lamb into 11/2-inch (4-cm) chunks, and season with salt and pepper. To brown the lamb, grease a large heavy-based saucepan or Dutch oven with half of the ghee. Cook the lamb in batches until browned on all sides and transfer to the slow cooker.
    Grease the pan where you cooked the lamb with the remaining ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the garlic, celery, tomatoes, bone broth, and coconut butter, and bring to a boil. Pour into the slow cooker. Add the paprika, onion powder, garlic powder, and harissa paste. Cover with a lid. Cook on low for 8 hours or on high for 4 hours. Stir in the olives in the last 30 to 60 minutes of the cooking process.
    When done, taste and season if needed. Serve with steamed cauli-rice or shirataki rice. Garnish with fresh cilantro. To store, let it cool, and refrigerate for up to 4 days or freeze for up to 3 months.
    Total carbs: 8.5 g / Fiber: 3.5 g / Net carbs: 5 g / Protein: 30.1 g / Fat: 34.4 g / Energy: 480 kcal
    Macronutrient ratio: Calories from carbs (4%), protein (26%), fat (70%)