Lamb And Vegetable Stew

By á-170456

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

Details

Servings 6

Preparation

Step 1

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