Low-carb Indian lamb stew

Low-carb Indian lamb stew

This is perfect low-carb slow food. Flavorful, savory, with a hint of heat and sweetness. Place the main ingredients in one pot, and daydream about the moment you ladle up a big bowl of it. Oh, yeah.

Low-carb Indian lamb stew

This is perfect low-carb slow food. Flavorful, savory, with a hint of heat and sweetness. Place the main ingredients in one pot, and daydream about the moment you ladle up a big bowl of it. Oh, yeah.
USMetric
6 servingservings

Ingredients

  • 30 oz. 900 g lamb shoulder, cut into inch-sized, 3x3 cm) pieces
  • 3 3 yellow onion, sliced or finely choppedyellow onions, sliced or finely chopped
  • 1 1 finely chopped carrotfinely chopped carrots or appleapples or parsnipparsnips
  • 2 2 celery stalkcelery stalks
  • 1 1 finely chopped red chili pepperfinely chopped red chili peppers
  • 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 crushed tomatoes
  • ¼ cup 60 ml water
  • 1 1 lamb bone, for marrowlamb bones, for marrow
Serving
  • 2 2 bok choy, split into halves
  • 2 2 sliced red bell peppersliced red bell peppers
  • ½ ½ leek, in slicesleeks, in slices
  • fresh cilantro, finely chopped
  • ½ cup 125 ml sour cream

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Layer meat and 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.
  2. Add spices, including the curry, and the butter or coconut oil. Pour the crushed tomatoes and water over the ingredients.
  3. 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.
  4. Keep track towards the end and carefully lift the lid fifteen minutes before serving (30 if using a slowcooker) 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.
  5. Taste and adjust with salt and pepper if necessary. Serve with a generous amount of sour cream.

Tip!

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.

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5 comments

  1. susan
    can we have desserts please?
  2. carol
    made this tonight and it was lovely. had broccoli and green beans with it
  3. HP
    I'm wondering how there are16g of carbs per serving when the main ingredient is meat? Do the onions, apple/leek, pepper and tomatoes really add up to that many carbs? Thanks!
    Reply: #4
  4. Una

    I'm wondering how there are16g of carbs per serving when the main ingredient is meat? Do the onions, apple/leek, pepper and tomatoes really add up to that many carbs? Thanks!

    I have the same question asked about the oxtail recipe but as yet no one has replied, waiting to hear from the actual creator of the recipe. Same with this. How can it be 16g? Just someone would wake up and reply who knows!! 😂

  5. Cristina
    Delicious! Boyfriend loved it too!

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