Lamb, such a delicious meat with so much flavor. It’s also a great winter time meat, perfect for hearty stews.
Ever since getting a pressure cooker, I have decided to cook a new animal in it every week.
So far I’ve made a low carb stew with cow, stew with veggies* and carnitas with pig.
*Veggies are totally an animal. Especially when you slaughter them en masse like I did with my pressure cooker.
This week? Lamb. That’s right. A lil baa baa mmm mmm in mah belleh. I just ate the leftovers tonight and am happily full of Lil Bo Peep’s right hand man.
Stew is a difficult thing to get a good picture of
Note that below are the ingredients I had on hand. This recipe works great for any veggies you have lying around that need to be cooked. I’ve made this a slew of times and just chop up and throw in whatever I have on hand. Example – green beans and carrots. JUST NOTE that for pressure cooking you should interrupt the process in the last few minutes, throw in the veggies and only cook for a few more minutes (or your veggies will pretty much melt awayyyyyyyyyyy).
Low Carb Lamb Stew
Ingredients
- 2-3 pounds Lamb Shank Aka Leg Aka Mmmm Cut Up Into ~2-3" cubes
- 1 pat Butter
- 3 Roma Tomatoes
- 1 Onions Chopped
- 2 tablespoons olive oil
- 3 cloves garlic Minced
- 3 Red Bell Peppers sliced into strips
- 0.5 cups Balsamic Vinegar or less
- 3 tablespoons Tomato Paste
- 2 cup Beef Stock
- 2 Cinnamon Sticks
- 1 tablespoon Thyme
- 1 tablespoon Dried Basil
- 2 Bay Leaves
- 1 tablespoon Oregano
- Salt N' Pepah To taste
Instructions
- Mince garlic and cut up onions into ~1-2" pieces and sautee in olive oil in bottom of your pressure cooker on medium heat
- Concurrent to that, use MOAR olive oil and that pat of butter (to raise the smoke point) and brown your lamb chunks in a large sautee pan - I did this because 3 lbs of lamb meat is a LOT of meat and I only have a 6qt pressure cooker, so I wanted to save time. You can definitely do this IN your pressure cooker if you don't want to dirty as many dishes or retain more of the lamb fat.
- Dump everything (except red bell peppers) into pressure cooker - meat, tomato paste, spices, garlic & onions, beef stock, etc. I used about 1-2 teaspoons for all the spices .
- Cook for about 30 minutes after your pressure cooker reaches 'pressure status' (for my ghetto pot, that means the top WOBBLES).
- "Quick release" and add in the red bell pepper strips - also, do a quick 'taste test' and see if you like the broth - adjust seasonings as desired
- Get the pressure cooker back to pressure status and cook for 15 more minutes and voila! Adjust salt and pepper to personal liking.
- If you want to serve over something, cauliflower rice makes a great base
Serve on a bed of cauliflower-rice.
This low carb stew freezes well and reheats great, so don’t be afraid to make a large batch to feed off of for a few weeks.
NEXT UP: GOAT!! Have any goat recipes you recommend?
Stew is a difficult thing to get a good picture of
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