Lamb & Veggie Stew

I love a good hearty stew in the wintertime. And I love to put in pretty much any veggies I have in the fridge. I like lamb for stew, but you can make it with beef or chicken too, or even make it vegetarian.

Ingredients:
makes 4 servings

1 lbs diced grass-fed or organic lamb (I like the leg, but you can use shoulder too)
2 tbs cumin
1 tbs tumeric
2 tbs paprika
2 tsp cinnamon
1 tbs parsly
1 tbs basil
1 tbs oregano
2 tbs pepper
1 tbs salt
1 diced onion
1 cup diced tomatoes
1 box chicken or veggie broth (about 3.5 cups)
1 sweet potato
2 cups broccoli
2 carrots
2 cups spinach or kale (or both)
1/2 cup zucchini
1 cup mushrooms
3 tbs olive oil

Directions:

1. Heat spices (cumin, tumeric, paprika, cinnamon and pepper) in a small saucepan on medium-high heat. Toast them about 5 minutes, you will smell a delicious aroma.
2. While spices are toasting, dice all the veggies.
3. Put lamb in large bowl and cover in spice mixture.
4. Heat olive oil in large stew pot on medium heat.
5. Add onions to pot and stir. Cook until onions are transparent.
6. Add lamb to the pot and cook, stirring, for about 5 minutes, until lamb is browned.
7. Push lamb and onions to the side and pour in tomatoes, cook directly on pan surface for about 5 minutes.
8. Add the chicken broth and stir. If there's not enough liquid add some water.
9. Then add the sweet potatoes and all veggies.
10. Add in salt, parsley and basil and add extra spices if needed.
11. Stir and let cook until the potatoes are tender (about 15 minutes).
12. Bring heat to medium-low, cover and simmer for at least 45 minutes.
13. Serve and enjoy!