Lamb & Vegetable Stew
Low Carb Dinner Recipes and Ideas
Recipe by Nicky
Nothing beats a good old-fashioned hearty stew on a cold old day. And at around $2.00 per person you can't go wrong with this dish.
Ingredients
1 Onion, chopped
3 cloves Garlic, crushed
Butter
1 teaspoon Paprika
2 teaspoons Mixed Herbs
1 cup Almond Flour (Almond Meal)
1kg Lamb offcuts**
2 cups Water
3 Bay Leaves
1 teaspoon Himalayan Rock Salt
1 Capsicum, chopped
6-8 Mushrooms, sliced
1 Carrot, sliced
1 Zucchini, sliced
1/3 Eggplant, salted* and diced
Instructions
In a frying pan, melt some butter and fry up your onions and garlic until onions are transparent. Place in a large stock pot.
In a large bowl, pour in almond flour, paprika and mixed herbs.
Chop up your lamb pieces and dust them in the flour mix (bones and all). Melt more butter in frying pan and brown the lamb pieces. You may have to do this in batches. While you are doing the lamb you can throw in your mushrooms for a quick fry up too. Once the lamb is browned, place it in the stock pot, making sure to scrape as much of the crumbs from the bottom of the frying pan in as possible.
Pour in water and place stock pot on a medium heat (or even in your slow cooker and set on low for 6 hours). Add in the rest of the ingredients and bring to the boil. Reduce heat and simmer on low for approximately an hour.
Additional Notes
Serve on a bed of cauliflower mash and accompany with green vegetables such as zucchini, peas, beans, or broccoli. Whatever takes your fancy.
Serves 4
*To salt your eggplant, simply slice it and sprinkle Himalayan rock salt over the flesh of each slice and leave to sit for a few minutes. Then dice and add to dish as instructed.
**Lamb offcuts are fantastic because you can buy them at a much cheaper price than regular lamb shanks or the like. Offcuts usually have a higher fat content as well, which will contribute to your saturated fat count for the day.
This meal cost around the $8.00 mark for 4 people.
