Keto Lamb Stew Recipe
A labor of love, this Keto lamb stew recipe will lift your spirits in the cold, dreary days of winter.
A Popular Choice for Stew
While it may not be terribly popular in the states, lamb is often utilized in slow-cooking stews around the world.
You may enjoy lamb in your stew in Mexico, Turkey, Bosnia, Spain, Georgia, Wales, Iran, Yemen, Ireland, France, Finland, China, India, and South Africa.
Beef tends to be more popular in the U.S., but this Keto stew is a great opportunity to try something new.
Tips for a Great Stew
Stew relies on you picking the right meat for the job. Lamb shoulder is an appropriate choice for this dish.
Once you’ve selected the best meat possible, sear it before simmering. This will give you a much richer flavor in the end.
For this particular recipe, you’ll want to soften the onion and garlic before starting the stew. They don’t need to be caramelized, but you want to take the edge off before setting everything to simmer.
And speaking of “simmer,” that’s the keyword for this dish. Make sure that the heat is down because higher temperatures will make the lamb rough and tough.
Also, don’t rush things. After all, good things come to those who wait. I’m sure whoever came up with that was talking about stew. Or they have an impatient child.
On the other hand, you don’t want to cook this recipe all day. If it stews for too long, your meat will dry out and any vegetables you use will get mushy.
Two hours was perfect for me, but do check the progress periodically to account for variations in your kitchen setup. The stew is done when the lamb is tender, but still intact.
Once it starts falling apart, you’ve gone a bit too long.
Free Ketogenic Diet Meal Plan
If you’re loving the sound of this Keto lamb stew recipe, you should check out the innovative and delicious meals included with my free Ketogenic diet meal plan.
You’ll find an entire month’s worth of breakfast, lunch, and dinner recipes, and all of them are appropriate for a low-carb Keto diet.
There are tasty options like bacon and avocado Caesar salad, chicken and bacon sausage, pork fajitas, and blueberry muffins!
Ready to try it? You can find all of the recipes, as well as some helpful tips and tricks, on this post.
Nothing beats a lamb stew, especially in the chillier months.
- 1 Tablespoon (15 ml) of olive oil
- 21oz (600g) of stewing lamb shoulder, diced
- 1 medium onion (110 g), peeled and diced
- 2 garlic cloves (6g), peeled and crushed
- 8.8oz (approx. 25) white button mushrooms (250g), sliced
- 2 cups (480 ml) of beef broth
- 1 can (400 g) of diced tomatoes
- 3–4 sprigs rosemary
- salt and freshly ground black pepper
- 4 portions of cooked cauliflower rice, to serve
- Heat the oil in a large pan and brown the lamb in batches over high heat. Once cooked, remove the lamb with a slotted spoon and set aside.
- In the same pan, add the onion and garlic and cook over a low-moderate heat until softened. Add the mushrooms and increase the heat, cooking until the mushrooms have caramelized.
- Return the lamb to the pan, along with any resting juices, and pour the broth and the tomatoes into the pan. Add the full sprigs of rosemary and bring to a simmer.
- Once simmering, reduce the heat to very low and cover with a lid, cooking for 2 hours. Stir occasionally.
- Remove and discard the rosemary and check the consistency of the sauce. If it has not thickened enough, increase the heat and cook without a lid for a few more minutes, stirring regularly.
- Season with salt and freshly ground black pepper. Serve with cauliflower rice.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 4 g
- Calories: 201
- Sugar: 3 g
- Fat: 15 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 12 g