The High-Protein Stew I Eat for Energy, Gut Health & Recovery

High-Protein Lamb Stew with Rice

Ingredients

• 2 onions, chopped (Andre prepares a larger batch to use over several days)
• ½ cup extra-virgin olive oil
• Tricolor peppercorns, cumin seeds, and coriander seeds (amounts not specified)
• A little tomato paste
• Minced lamb (amount not specified)
• Chana dal, or split, peeled chickpeas (amount not specified)
• Demi-glace made from concentrated bone broth; regular bone broth can be used instead
• Rice (amount not specified)
• Water, enough to cover the rice by about 1 cm
• Butter or extra-virgin olive oil, for the rice
• Tree cabbage or other perennial greens, added just before serving

Method

1. Chop the onions. Andre suggests preparing a larger batch to use over a few days.
2. Warm the olive oil in a pot over medium or medium-low heat. Avoid overheating it. Fry the onions until soft.
3. Grind the peppercorns, cumin, and coriander in a molcajete. Add them to the onions and cook gently in the oil to release their aromas.
4. Add a little tomato paste and let it caramelize slightly.
5. Add the minced lamb, chana dal, and demi-glace. The subtitles don’t specify quantities, liquid amounts, or a cooking time for the stew. The spice flavors are described as developing during a long simmer.
6. Rinse the rice well. Add water until it reaches about 1 cm above the rice, then add butter or olive oil. Stir and cook over medium heat, using a spoon to keep the rice from sticking as it heats.
7. When small holes appear in the rice, reduce the heat to low, cover, and cook for 15 minutes.
8. Stir the tree cabbage or other perennial greens into the stew just before serving. Serve with the rice.

Tips and Variations

• Chana dal adds protein, fiber, and slow-digesting carbohydrates. Andre says the peeled split chickpeas cook to a creamy texture without breaking down.
• Regular bone broth can replace demi-glace.
• Use either butter or extra-virgin olive oil for the rice.
• Andre prefers grinding spices by hand in a molcajete rather than using a coffee grinder.

Presenter and source: Andre, on the Longevity Kitchen channel. He mentions links to trusted suppliers and a free Longevity Kitchen community; no specific external recipe source is cited.