Stewed Lamb Shoulder with Steamed Vegetables
Lately, food in my kitchen has taken on a different meaning. A close person to me had surgery, and their gallbladder was removed, so everything I cook now has to be gentle… but still feel like love. This lamb dish is my third recipe in this special diet series — and honestly, it surprised me. The house filled with that warm, cozy smell you only get when something has been simmering for hours. And when I paired it with soft steamed vegetables… it just felt healing. Simple, comforting, and made with so much intention. Food can be medicine — but it can still taste like home.
Ingredients
For the lamb:
• 1 lamb shoulder
• 1 small onion
• 1 small carrot
• 4 cherry tomatoes
• 1 bay leaf
• Fresh thyme
• 1/2 teaspoon of salt
For the vegetables:
• 2 potatoes
• 1 carrot
• 1/2 zucchini
• 1/10 pumpkin
• 1/2 teaspoon of salt
• Fresh thyme
Method
Add lamb shoulder, onion, carrot, cherry tomatoes, bay leaf, thyme and salt to a pot.
Pour water just to cover everything.
Bring to a boil and simmer on low heat for 2 hours.
Peel, wash and cut potatoes and carrots into smaller pieces.
Cut zucchini and pumpkin into smaller pieces.
Add vegetables, salt and thyme to a bowl. Mix.
Steam for 20–30 minutes, until tender.
Serve steamed vegetables with lamb shoulder.
