Low-carb Indian lamb stew
- 2 lbs 900 g lamb shoulder
- 3 3 , sliced or finely chopped, sliced or finely chopped
- 1 1 finely chopped carrotfinely chopped carrots or parsnipparsnips
- 2 2 celery stalkcelery stalks
- 1 1 red chili pepper, finely choppedred chili peppers, finely chopped
- 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
- 2 tbsp 2 tbsp curry powder
- 1 tsp 1 tsp kosher or ground sea salt
- 2 oz. 50 g butter or coconut oil
- 14 oz. 400 g (400 ml) crushed tomatoes
- ¼ cup 60 ml water
- 1 1 lamb bone, for marrowlamb bones, for marrow
- 2 2 bok choy, split into halves
- 2 2 , sliced, sliced
- ½ ½ leek, slicedleeks, sliced
- , finely chopped
- ½ cup 125 ml
- Layer meat and cut into inch-sized (3x3 cm) pieces. Add vegetables in a clay pot that has been soaked for half an hour or in your slow cooker. Place the marrow bone in the middle.
- Add spices, including the curry, and the butter or coconut oil. Pour the crushed tomatoes and water over the ingredients.
- Place in a cold oven set to 350°F (175°C). Let cook for at least two hours, preferably three. If using a slow cooker, set the timer for 8 hours on low or 6 hours on high.
- Keep track towards the end and carefully lift the lid fifteen minutes before serving (30 if using a slow-cooker) and add the bok choy, bell pepper, and leek. At the same time, remove the marrow bone. Scoop out the marrow and stir into the stew.
- Taste and adjust with salt and pepper if necessary. Serve with a generous amount of sour cream.
The spices in this dish go nicely with the rich lamb meat. But it's perfectly fine to use beef or pork. Consider mixing different kinds of meat. Use marrow bone and pork spare ribs that are less lean than for example roast beef or pork roast. Also, you can substitute other hearty greens for the bok choy.