Keto Lamb Stew
Casseroles and Stews are great one-pot dishes that can feed you for many meals. This rich and hearty keto lamb stew is healthy, low-carb, and exceptionally delicious.
Servings: 15 serves
Calories: 462kcal
Ingredients
- 1/2 cup tallow
- 3 cloves garlic crushed
- 1 Onion large dice
- 1/4 cup Rosemary leaves
- 3 sticks celery 0.5in dice
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 cup Red Wine Vinegar
- 1 cup Tomato Puree
- 4 cups Beef Stock
- 4 pounds lamb shoulder bone in
- 1/2 pound mushrooms sliced
Instructions
- Place the tallow, garlic, onion, rosemary and celery in the base of your pressure cooker. Saute over medium heat for 5 minutes. Add the salt, pepper, red wine vinegar and tomato puree. Continue cooking for another 5 minutes. Add the beef stock and stir well.1/2 cup tallow, 3 cloves garlic, 1 Onion, 1/4 cup Rosemary leaves, 3 sticks celery, 1 teaspoon Salt, 1 teaspoon Pepper, 1/2 cup Red Wine Vinegar, 1 cup Tomato Puree, 4 cups Beef Stock
- Gently place the lamb shoulder into the pot, ensuring that it is just covered by the liquid. Add mushrooms and extra beef stock until the lamb is covered.4 pounds lamb shoulder, 1/2 pound mushrooms
- Bring to a boil and secure the lid onto the pressure cooker. Turn the dial to the highest pressure setting and allow to pressurize. Once your cooker starts to release steam, drop the heat to low and leave to cook for 2 hours or 30 minutes per pound.
- After 2 hours, turn off the heat and leave to release pressure for 20 minutes. After 20 minutes, turn to dial to release any remaining steam. If there is a big release of steam, leave the pressure cooker for another 5 minutes before attempting to open.
- Remove the lid of the pressure cooker and gently remove the piece of lamb shoulder. Turn the pressure cooker back onto medium heat and allow to liquid to simmer and reduce by ¼.
- While the liquid is reducing, use tongs to pull the lamb meat off the bone and roughly pull apart into bite sized chunks.
- Add the chopped lamb meat back into the pressure cooker, along with the mushrooms and simmer for 10 minutes.
- Serve topped with 2 tablespoons of Sour Cream and 1 tablespoon of grated Parmesan Cheese and enjoy!
Notes
[nutrition-label]
STORING: Store lamb stew in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 200g | Calories: 462kcal | Carbohydrates: 2.2g | Protein: 30g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 119mg | Sodium: 413mg | Potassium: 409mg | Fiber: 1g | Sugar: 1.3g | Vitamin A: 200IU | Vitamin C: 4.1mg | Calcium: 30mg | Iron: 2.5mg
