Warming Lamb Stew with Vegetables and Aromatic Spices
Here’s a Warming Lamb Stew with Vegetables and Aromatic Spices — We want to create meals during Winter that are easy to digest (hello slow cookers!), nutrient dense, and build the Qi and Blood and combat the cold. This is a delicious example that teaches us how to nourish the Kidney and Spleen Yang energy during Winter, based on TCM principles.
Ingredients:
 500g diced lamb shoulder or shank (great for slow cooking)
 1 large onion, chopped
 2 cloves garlic, minced
 2 slices fresh ginger (warming and digestive aid)
 2 carrots, chopped
 1 parsnip or sweet potato, peeled and chopped
 1 small handful goji berries (Kidney and Liver nourishment)
 1 tsp ground cinnamon (warming)
 1 tsp ground turmeric (anti-inflammatory and warming)
 1 tsp ground cumin (supports digestion)
 1 tbsp tomato paste (optional for richness)
 1 litre bone broth (or water with stock)
 2 tbsp olive oil or ghee
 Sea salt and pepper to taste
 Fresh parsley to garnish (optional)
Method:
- Heat olive oil or ghee in a heavy pot or slow cooker. Sauté onion, garlic, and ginger until fragrant.
- Add lamb pieces and brown on all sides.
- Sprinkle in cinnamon, turmeric, and cumin. Stir well to coat the meat.
- Add carrots, parsnip/sweet potato, tomato paste (if using), and goji berries.
- Pour in bone broth, season with salt and pepper, and bring to a gentle simmer.
- Cover and cook on low for 6-8 hours (or use the slow cooker on low)
- Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
TCM Food for Winter: The Benefits
Lamb: Strengthens Kidney Yang and builds vitality.
Ginger, cinnamon, turmeric, cumin: Warm the body, move Qi, and support digestion.
Root vegetables: Easy on the digestive system and tonify Spleen Qi.
Bone broth: Deeply nourishing, supports Essence and overall vitality.
