A satisfying lamb stew that can be done on the stove-top while you get on with your day.
- 1 Tablespoon (15 ml) of olive oil
- 21oz lamb shoulder (600g), diced
- 1 medium onion (110 g), peeled and diced
- 2 garlic cloves (6g), peeled and crushed
- 8.8oz white button mushrooms (250g), sliced
- 2 cups (480 ml) of lamb or beef broth
- 1 can (400 g) of diced tomatoes
- 3–4 sprigs rosemary
- salt and freshly ground black pepper
- 4 portions cooked cauliflower rice, to serve
- Heat the oil in a large pan and brown the lamb over high heat. Remove and set aside.
- Add the onion and garlic to the same pan and cook over low-moderate heat until softened. Add mushrooms and increase the heat, cooking until the mushrooms are caramelized.
- Return the lamb to the pan. Add the broth, tomatoes, and rosemary, and bring to a simmer. Once simmering, reduce the heat to low and cover with a lid. Cook for 2 hours, stirring occasionally.
- Remove and discard the rosemary, then check the consistency of the sauce. If it has not thickened enough, increase the heat and cook without a lid for a few 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.
- Calories: 504
- Sugar: 7 g
- Fat: 36 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 30 g