Lamb Stew with Almond Meal

2         tablespoons coconut oil
1         tablespoon raw or organic butter  

1         teaspoon cumin powder

1/2      teaspoon turmeric powder

1         medium onion sliced into thin layers

1         pound lamb or beef cut into small pieces ( with or without bone)
1/3      cup red beans
1/2      cup almond meal or almond flour
3         tablespoons Bragg Liquid Aminos 
2         cups chopped celery
1 1/2   cup water
Sea salt and pepper to taste
Handful of cauliflower florets (optional)

• Preheat the oven to 275 degrees.

• Heat a medium cast iron pot on medium.  Add coconut oil then butter.  Lower the heat then add cumin and turmeric powders.  Stir constantly for 30 seconds. 

• Toss in the onions and saute until translucent. 

• Add lamb or beef and saute for 5 more minutes.  

• Add red beans, almond meal, Bragg Liquid Aminos, celery  and water in the pot.  Season with sea salt and pepper.  Mix well and transfer to the oven. Let the stew cook for about 2 to 2 1/2 hours. 

• Optional:  add cauliflower florets to the pot, 15 minutes before the stew is done.