Keto lamb stew with dill sauce and green beans

Keto lamb stew with dill sauce and green beans

Lamb stew is the ultimate spring dish that can be a true celebration of crisp flavors. Fresh dill is key to this delicious keto meal, the combination of the tender lamb and the creamy dill sauce is an invincible taste combo.

Keto lamb stew with dill sauce and green beans

Lamb stew is the ultimate spring dish that can be a true celebration of crisp flavors. Fresh dill is key to this delicious keto meal, the combination of the tender lamb and the creamy dill sauce is an invincible taste combo.
USMetric
6 servingservings

Ingredients

  • 2 lbs 900 g lamb shoulder or chuck roast, cut in bite-sized pieces
  • water
  • 1 tsp 1 tsp peppercorn, whitepeppercorns, white
  • 2 2 bay leafbay leaves
  • 1 1 fresh dill bunch
  • 1 1 yellow onion, cut in wedgesyellow onions, cut in wedges
  • 1 1 carrot, sliced into circlescarrots, sliced into circles
  • 1 tbsp 1 tbsp salt
  • 1¼ cups 300 ml heavy whipping cream
  • 1 tsp 1 tsp white vinegar 5% or lemon juice
  • ½ cup 125 ml fresh dill, finely chopped
  • 1¼ lbs 550 g fresh green beans

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Cut the meat into bite-sized pieces. Place meat in a large saucepan or pot filled with water. Boil vigorously for a few minutes. Pour off water, then rinse meat and pot to avoid having to skim the foam.
  2. Return meat to the pot. Add spices, dill bunch, onion wedges and carrot slices. Fill with water to cover. Add salt and bring to a boil. Let simmer for 2 hours or until the meat gets very tender.
  3. Remove meat and strain broth. Set aside the vegetables. To concentrate the flavors, reduce the broth by boiling over high heat for a few minutes.
  4. Pour cream and the same amount of broth in the pot. Bring to a boil and simmer for 15 minutes or until the sauce thickens. Add vinegar or lemon juice, salt and pepper.
  5. Add meat to the pot and warm thoroughly. Add finely chopped dill.
  6. Boil green beans in lightly salted water for 3-4 minutes. Serve with lamb stew.

Tips

You won't need all the broth, but you can save the leftovers. If you reduce by half, you get a nice base for soups or sauces.

You can also cook the meat in a slow cooker on low for 7-8 hours. Afterwards, you can continue with Step 3.

If you like a thicker sauce, add a few tablespoons of cream cheese when you're adding the cream.

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial

6 comments

  1. Julia
    Could you do a conversion of this recipe for an instant pot style pressure cooker? Seems like it would work well.
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    Could you do a conversion of this recipe for an instant pot style pressure cooker? Seems like it would work well.

    That may not work with this with the number of steps and needing to wait for the pressure cooker to come to pressure each time.

  3. Jeanne
    In step 3 it says to remove meat, strain broth, and set aside the vegetables, but in step 5 you add back only the meat. Are we to discard the vegetables?
    And just to point out a minor discrepancy, in the ingredient list it says vinegar or lemon juice, but in the instructions it says vinegar or lime juice. While either lemon or lime juice would likely work in this dish, which do you recommend?
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    In step 3 it says to remove meat, strain broth, and set aside the vegetables, but in step 5 you add back only the meat. Are we to discard the vegetables?
    And just to point out a minor discrepancy, in the ingredient list it says vinegar or lemon juice, but in the instructions it says vinegar or lime juice. While either lemon or lime juice would likely work in this dish, which do you recommend?

    I've checked with the recipe team about the vegetables and will get that typo corrected - go with the lemon juice.

  5. Jeanne
    I like the idea of this meal and the flavor profiles, but we don't like lamb. Can this be made with beef, pork or chicken? And, if yes, which of these meats would be the best choice?
    Reply: #6
  6. Kristin Parker Team Diet Doctor

    I like the idea of this meal and the flavor profiles, but we don't like lamb. Can this be made with beef, pork or chicken? And, if yes, which of these meats would be the best choice?

    I would suggest beef as it is the closest to lamb in terms of taste and texture.

Leave a reply

Reply to comment #0 by