(Lamb is rich in zinc and iron, essential for healing and replenishing blood loss after birth. Serves 2.)

Ingredients:

• 450g  lamb shoulder or stew meat = 454g
• 1 tbsp ghee or olive oil 
• 1 small onion, chopped
• 2 cloves garlic, minced 
• 1-inch piece fresh ginger, grated 
• 1 tsp cumin 
• ½ tsp cinnamon 
• ½ tsp turmeric 
• 150g diced sweet potatoes
• 2 medium carrots, sliced
• 160g chickpeas (cooked or canned)
• 720ml bone broth or stock
• 240ml coconut milk 
• ½ tsp sea salt
• A handful of fresh spinach or kale
• Juice of ½ lemon

Instructions:

1. Heat ghee or olive oil in a large pot over medium heat. Once hot, add the lamb and brown it on all sides, about 5 minutes. This helps seal in the flavors and juices of the lamb.
2. Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for a few minutes until fragrant, soft, and translucent. 
3. Stir in the cumin, cinnamon, turmeric, and sea salt. Cook for another minute, allowing the spices to become fragrant and deepen in flavor. 
4. Add the diced sweet potatoes, sliced carrots, chickpeas, and bone broth (or stock) to the pot. Stir to combine and bring everything to a simmer.
5. Cover the pot, reduce the heat, and let it cook on low for 1.5 to 2 hours, or until the lamb is tender and easily pulls apart with a fork. The long simmering time allows the lamb to release its nutrients and flavors.
6. Once the lamb is tender, stir in the coconut milk and fresh greens (spinach or kale). Let the stew simmer for an additional 5 minutes to allow the greens to wilt.
7. Just before serving, squeeze in the juice of half a lemon. 
8. Serve the stew warm with a side of rice or quinoa to create a balanced meal.

Why warming spices? Ingredients like turmeric, cinnamon, and cumin aid digestion and promote circulation.