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Lamb Stew With Daikon or Radish

Lamb Stew With Daikon or Radish

It’s time to detox to rid of toxins in your body, nourish your lungs during pandemic and wildfire season and replenish your energy “chi” with Daikon or radish! Daikon or radish is anti-inflammatory type of “yin” food. It balances out with “yang” food like lamb, that is also considered warm and nourishing especially in cold days or winter! The combination of lamb and daikon is known to replenish and nourish the body during the cold days and winter months.

Lamb Meat – A Fantastic Source of Iron; Nervous System Health Promoter - A Vitamin B Powerhouse. Lamb is an awesome source of B12, just 3 ounces of lamb meat will provide half of most people’s daily B12 requirements. Lamb is loaded with immune-boosting zinc, just 3 ounces of lamb contains 4.4 mg zinc which is 30% of our daily value. Zinc is absolutely essential to optimal immune health, along with wound healing, DNA and protein synthesis, as well as growth and development in children; Lamb does contain fat, but a significant portion of that fat is anti-inflammatory omega-3 fatty acids. Grass-fed lamb meat provides its consumers with conjugated linoleic acid (CLA). CLA has been shown to help aid fat loss and improve lean muscle mass.

INGREDIENTS
  • Extra virgin olive oil
  • 2 pounds of lamb stew meat, cut in cubes
  • Salt and freshly ground pepper
  • 4 garlic cloves, unpeeled
  • 1 celery ribs, coarsely chopped
  • 2 carrots, chopped
  • 1 large onion, sliced
  • 1/2 cup tomato paste
  • 1 cup dry red wine
  • 2 cups chicken stock (3 cups if using model VM7800 stock pot)
  • 1 medium daikon, or 8 radish, chopped

Directions
1. Sauté onion garlic in a sauce pan in olive oil until soft. Transfer to your clay pot.
2. Add the rest of ingredients in your clay pot.
3. Set on stew or slow to cook for 1.5 - 2 hours.

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