Low-carb Indian lamb stew

Name: Low-carb Indian lamb stew
Cuisine: Asian, Indian
Ingredients: 900 g lamb shoulder, cut into inch-sized (2.5 cm) pieces; 3 (325 g) yellow onions, sliced or finely chopped; 1 (60 g) finely chopped carrot or parsnip; 2 (80 g) celery stalks; 1 red chili pepper, finely chopped; 2 garlic cloves, finely chopped; 2 tbsp curry powder; 2 tsp kosher or ground sea salt; 1 cinnamon stick; 55 g butter or coconut oil; 400 g (400 ml) crushed tomatoes; 60 ml water; 1 lamb bone, for marrow; 2 Bok choy, split into halves; 2 (240 g) red bell peppers, sliced; ½ (45 g) leek, sliced; 240 ml (16 g) fresh cilantro, finely chopped; 120 ml sour cream

5 steps

Updated at: Thu, 17 Aug 2023 10:39:44 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

6 servings

Lamb stew

900glamb shoulder

cut into inch-sized, 2.5 cm pieces

3 x 325gyellow onions

sliced or finely chopped

60gcarrot

finely chopped, or parsnip

2 x 80gcelery stalks

2 Tbspcurry powder

2 tspkosher sea salt

or ground

1cinnamon stick

55gbutter

or coconut oil

400gcrushed tomatoes

60mlwater

1lamb bone

for marrow

Serving

2Bok choy

split into halves

2 x 240gred bell peppers

sliced

45gleek

sliced

240mlfresh cilantro

finely chopped

120mlsour cream

Instructions

Step 1

Prep the meat and vegetables.

Step 2

Add all of the ingredients for the stew in a clay pot that has been soaked for half an hour or in your slow cooker. 3) Place the marrow bone in the middle.

Step 3

Place in a cold oven set to 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.

Step 4

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.

Step 5

Taste and adjust with salt and pepper if necessary. Serve with sour cream and fresh cilantro.