Phone: 01564 33 99 55 Email: hello@andreabayles.co.uk
Andrea Bayles Nutritional Therapist
ND, Dip Nutr, Dip Herb, MBANT, MURHP, MCNHC

Gingered Beef or Lamb Casserole

by -

I recently attended a cookery demonstration day run by the fabulous Christine Bailey, a Nutritionist with over 20 years experience. She ran a course on 'cooking for clients with adrenal fatigue/CFS or M.E. So, I would like to share with you a delicious (and I tasted it myself), nutritious recipe for Gingered Beef or Lamb Casserole.

Serves 4-6

1 kg braising beef or lamb cut into chunks

Flour for dusting

Salt and pepper

Coconut oil

3 red onions chopped

3 garlic cloves crushed

1" piece of ginger grated

2 tsp cumin ground

Dash of turmeric powder

300mls red wine

300mls beef stock

300g prunes ready to eat

1 tbsp pomegranate molasses

Pomegranate seeds to decorate

Method

  1. Dust the beef in the flour and season. Heat a little coconut oil in a large casserole dish. Sear the meat until golden brown. Remove from the pan. Fry the onions, garlic and ginger for 5 minutes then add the cumin and turmeric.
  2. Return the meat to the pan and add the stock and wine. Bring to the boil, then add the prunes. Cover and simmer for 1.5 hours. Add the molasses and cook for a further 15 minutes until tender. Sprinkle over the herbs and pomegranate seeds to taste.

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