Lamb and Vegetable Stew
9.4g
Net Carbs
40.9g
Protein
15.8g
Fat
4.5g
Fiber
358
Calories
Ingredients:
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon leaf Oregano
- 1 individual packet Sucralose Based Sweetener (Sugar Substitute)
- 2 tablespoons Light Olive Oil
- 1 14.5 ounces can Diced Tomato
- 2 cups Green Snap Beans
- 1 teaspoon Garlic
- 2 medium Zucchinis
- 2 pounds Lamb Cubed For Stew or Kabob (Lean Only, Trimmed to 1/4" Fat)
- 1 tablespoon Red Wine Vinegar
- 1/2 cup Tap Water
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 1/2 cup.
- Combine 1/2 cup baking mix, salt and pepper in a shallow bowl. Dredge lamb pieces in mixture. In a large Dutch oven or pot with a tight-fitting lid, heat 2 tablespoons oil over medium heat. Brown lamb in batches, adding the last tablespoon of oil before browning the last third of the cubes; transfer to a plate.
- Add garlic (minced) and oregano to Dutch oven and cook, stirring, for 1 minute. Return lamb and accumulated juices to Dutch oven. Add tomatoes, water, vinegar and sugar substitute.
- Bring to a boil; reduce heat to low, and simmer until lamb is almost tender, 1 hour and 15 minutes. Add trimmed and cut green beans and diced zucchini to the Dutch oven; mix well. Cook, partially covered, until vegetables are tender, 15 minutes. Each serving is about 1 1/3 cups stew.
