If you’ve been following the site this week, you would have noticed that I focused on healthy natural weight gain tips. So for this week’s concoction, I felt it was only fit to showcase a hearty meal that would boost calories and weight gain.

Counting on a reliable weight gain expert, I called my little body building brother Yousef who consumes 3000+ calories a day in order to build a huge physique. I asked him to suggest a few of his favorite weight gainer recipes. Yousef suggested calorie packed meals like pot roasts, noodle stir frys and veggie omelettes.

After I narrowed it down to a few good ideas, I logged on to Dirty Kitchen Secrets (DKS: one of my favorite sites) to find a fit recipe. If you haven’t visited this site, take some time to browse through mouth watering recipes and read about the beautiful Bethany, culinary expert and mastermind behind DKS.

Since I can’t post everything from Dirty Kitchen Secrets, I chose a delicious hearty lamb stew recipe that I highly suggest you try. You can make this if you’re on a diet too, just watch your portions!

This recipe incorporates protein, complex carbs and appetite enhancing spices! coriander, chilli, allspice, nutmeg, cloves, ginger, cardamom, paprika, cumin & tumeric

Ingredients:

• Half a shoulder of Lamb or 800g
• 2 carrots- chopped into cubes
• 1 large aubergine/eggplant- chopped into cubes
• 1 onion- finely diced
• 4 gloves of garlic-minced
• 1 glass of wine
• 400g chickpeas
• 10g coriander, finely chopped
• 2 tablespoons of Ras el Hanout
• 400g chopped tomatoes and their juice
• 1 tablespoon hot chilli paste or tomato paste
• 400 ml stock of choice- hot
• 2-3 tablespoons pomegranate molasses (found in any Middle Eastern stores)
• Salt & pepper to taste

Preparation:

• Rub the shoulder with all ras el hanout spices, salt and pepper.
• In a deep skillet, sautee onions till transluscent about 2-3 minutes.
• Add the meat and sear it on each side for about 4 minutes.
• Add the garlic, for about a minute.
• Pour the wine in, and let the wine evaporate about 5 minutes.
• Add the chopped tomatoes, the harissa paste and the stock. Cover and bring to a boil. Once it reaches a boil, lower the heat and let it simmer for about one and a half hours. Turn the meat over occassionaly, if its not fully covered with the liquid- depends on dish depth.
• After an hour and a half, add the veggies; aubergines, carrots, cooked chickpeas. Let it all cook for about 30-45 minutes.
• Once veggies are done, mix in the pomegranate molasses and sprinkle with finely chopped corriander.

I hope you enjoyed Dirty Kitchen Secret’s recipe and that you found this week’s information helpful if you’re looking to gain some weight.

Click here to check out the VIDEO VERSION of this recipe.