Lamb And Vegetable Stew

Lamb And Vegetable Stew
Lamb And Vegetable Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    cup Atkins Bake Mix

  • 1

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 2

    pounds lamb stew meat

  • 2

    tablespoons olive oil

  • 2

    garlic cloves pressed

  • 1

    teaspoon dried oregano leaves

  • 1

    can diced tomatoes

  • 1/2

    cup water

  • 1

    tablespoon red wine vinegar

  • 1

    packet sugar substitute

  • 2

    cups green beans cut 1" pieces

  • 2

    small yellow squash or zucchini cut 1" pieces

Directions

Mix bake mix, salt, and pepper in a plate. Dredge lamb pieces in mixture. In a large Dutch oven or pot with cover, heat oil over medium heat. Brown lamb in batches; transfer to a plate. Add garlic and oregano to Dutch oven, cook 1 minute, stirring. 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 1 hour 15 minutes, until lamb is almost tender. Add green beans and squash to Dutch oven; mix well. Cook, partially covered, 15 minutes, until vegetables are tender. This recipe yields 6 servings. Carbohydrates: 9.5 grams Net Carbs: 6 grams Fiber: 3.5 grams Protein: 40.5 grams Fat: 15.5 grams Calories: 363

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