KETO CUISINE

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Keto lamb stew

INGREDIENTS

• 1 Tablespoon (15 ml) of olive oil
• 21oz (600g) of stewing lamb shoulder, diced
• 1 medium onion (110 g), peeled and diced
• 2 garlic cloves (6g), peeled and crushed
• 8.8oz (approx. 25) white button mushrooms (250g), sliced
• 2 cups (480 ml) of beef broth
• 1 can (400 g) of diced tomatoes
• 3–4 sprigs rosemary
• salt and freshly ground black pepper
• 4 portions of cooked cauliflower rice, to serve

INSTRUCTIONS

1. Heat the oil in a large pan and brown the lamb in batches over high heat. Once cooked, remove the lamb with a slotted spoon and set aside.
2. In the same pan, add the onion and garlic and cook over a low-moderate heat until softened. Add the mushrooms and increase the heat, cooking until the mushrooms have caramelized.
3. Return the lamb to the pan, along with any resting juices, and pour the broth and the tomatoes into the pan. Add the full sprigs of rosemary and bring to a simmer.
4. Once simmering, reduce the heat to very low and cover with a lid, cooking for 2 hours. Stir occasionally.
5. Remove and discard the rosemary and check the consistency of the sauce. If it has not thickened enough, increase the heat and cook without a lid for a few more minutes, stirring regularly.
6. Season with salt and freshly ground black pepper. Serve with cauliflower rice.

And as always have a chilled day from the Viking