Spring is a great season to add lamb to your table. The people at the www.whfoods.org (the "wh" stands for "world's healthiest") have lamb on their list of foods that are good for us.
For example, lamb is a great source of zinc, which is good for the immune system.
Try this recipe from www.whfoods.org and you might want to add lamb to regular rotation regardless.
Yield: 4 servings
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1/2 pound ground or minced lamb shoulder or leg (if you're picking this up from the Boise Co-Op, call ahead of time, and they'll make sure they have some cut)
1 medium sized onion quartered and sliced thin
2 tablespoons minced fresh ginger
3 medium cloves garlic, pressed
1 teaspoon garam masala
5 cups finely chopped kale
3 cups sweet potatoes, peeled and cut in 1 inch cubes (about 1 large potato)
1 cup plus 1 tablespoon chicken broth
salt and pepper to taste
Chop veggies. Heat one tablespoon broth in a medium-size braising pot or skillet. SautÃ© onion, garlic, ginger and lamb in broth over medium heat for about 5 minutes, stirring frequently.
Add garam masala, mixing well for about half a minute. Add 1 cup broth and stir in sweet potatoes and kale. Simmer on medium low heat covered for about 15 minutes, stirring occasionally, or until lamb, potatoes and kale are tender. Season with salt and pepper.
For a chunkier stew, use bigger chunks of lame and veggies. Simmer everything but the kale for an extra 15 to 20 minutes, or until tender, using extra broth if necessary. Add kale during the last 15 minutes of cooking.