My wife, Tammy, has really gotten into cooking in the last two years. And now she’s comfortable enough that we do what I grew up doing on Sundays with my father: Making up new dishes without a net or recipe.

This, which we made today… amazing! We enjoyed ours with hunks of manchego cheese and sun chips.

Tammy’s Ground Lamb Stew
½ stick of butter
2 parsnips
2 carrots
2 celery stalks
1 large onion
1½ teaspoons ground ginger
1 tablespoon Garam Masala seasoning
2 bay leaves
1 pound ground lamb
3 cans navy beans
2-½ cups beef broth
1-½ tablespoons tomato paste
½ teaspoon salt

Brown lamb. Save drippings. Chop onions. In soup pot, melt butter. Add onions. Saute till golden. Add ginger and Garam Masala. Cook a couple minutes. Simultaneously in lamb drippings add parsnips, celery, carrots. Saute till tender; add up to ¼ stick butter or olive oil if too dry. Add lamb and cooked vegetables to soup pot. Add cans navy bean, bay leaves, tomato paste, beef broth, salt. Cook together 30 minutes or so. Taste and adjust.