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
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