Recipe by CaveMan Strong!
“High levels of carnitine is found in muscle and organ meat (the most abundant source is found in lamb). Carnitine has been found to have an important regulatory affect upon fat metabolism. The administration of canitine in tissue culture has been shown to stimulate fat metabolism and encourage the clearance of triglycerides and fatty acids.”
-Jeffrey Bland, Phd Octacosonal,Carnitine and Other”Accessory” Nutrition.
2 pounds of lamb, cut into 3/4 inch cubes
1 cup of coconut cream ( do not shake the can of coconut milk and use the solid cream that is at the top)
1 teaspoon of cumin
1 teaspoon coriander
4 tablespoon of butter or coconut oil
1 bunch of green onions (finely chopped)
1 cup of beef stock (from organic grass fed)
3 cloves of garlic
2 tablespoon of freshly minced ginger
1/4 teaspoon tumeric
juice of 1/2 lemon
1/2 teaspoon cayenne pepper
2 tablespoon fresh cilantro to garnish
1 cup of chopped carrots
1 cup of chopped turnip
2 tablespoon arrowroot flour mixed with 2 tablespoon water (optional)
You can brown the lamb, of you like, in a heavy skillet or saute pan in a little oil over high heat. Set aside.
Melt the butter or oil in the bottom of the tagine. Add onions garlic, ginger and spices and cook for 10 mins on low. Add the coconut milk, broth, lemon juice, carrots and turnip. Stir. Add the lamb and cover over med-low heat for 1 1/2 hours stirring occasionally. If stew is not thick enough add a arrowroot mixture till desired consistency is obtained.
Just before serving garnish with cilantro.
5×3 reps at approx. 75% your 1RM
*each rep in the set must be done with no more rest than is needed to regrip hands. rest up to 3 mins between efforts. share bars.
5 Overhead Squats (wt: 40kg, 25kg RX+: 50kg, 35kg)
15 Double Unders