Lamb goulash paleo and exotic

Ingredients for 8 servings:

• 2 kg lamb from the leg (alternatively beef)
• 60 g coconut oil
• possibly pepper, black, freshly ground, a little
• 2 m.-large onion(s), yellow
• 2 m.-large onion(s), red
• 6 cloves garlic
• 8 cm ginger root
• 1 liter bone broth, homemade
• 6 bay leaves
• 2 large oranges
• 4 medium-sized sweet potatoes
• 2 m.-large carrot(s)
• 600 g mushrooms
• 3 m.-sized pear(s)
• 1 tsp cinnamon powder
• Salt
• a little pepper, white, freshly ground, if needed
• 1 bunch curly parsley

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 10 minutes

also tastes great with beef

Trim the meat and cut into bite-sized pieces. Since the meat shrinks during frying and cooking, the pieces can be a little larger. Peel the onions, garlic, and ginger and dice them finely. Heat the coconut oil in a large roasting pan until very hot and sear the meat until browned. When it starts to run dry, season the meat with salt and black pepper (if permitted by your AIP), add the onions, garlic, and ginger, and sauté. After a few minutes, pour in the bone broth, add the bay leaves, reduce the heat to low, cover, and simmer for about 2 hours. Meanwhile, peel the sweet potatoes and carrots and dice them into bite-sized pieces. Brush the mushrooms, remove the bottom part of the stem, and slice the mushrooms not too thinly. Depending on your taste, zest half to a whole orange and juice both oranges. If you like, you can set aside some orange zest for garnish later. After the 2 hours, add the potatoes, carrots, mushrooms, and orange juice, bring back to a boil, and simmer for another 20-25 minutes. Meanwhile, wash the pears, quarter them, remove the stems, blossoms, and cores, and dice the flesh. Finely chop the parsley. Set some aside for garnish. When the time is up, add the cinnamon and orange zest and season the goulash with salt and white pepper (if permitted by your AIP). Add the diced pears and let stand for another 5-10 minutes; do not boil. Finally, fold in the parsley and serve. Sprinkle fresh parsley and orange zest on the plate, if desired. Alternatively, this recipe can also be made with lamb and/or beef hearts. It tastes even better reheated, but do not bring back to a boil.