Lightning Raid Lamb Stew [Keto, Paleo, Low-Carb]
bacon, scissored into thin strips
[nutrition information included for 10 slices]
Ghee, Coconut Oil, or Olive Oil [not EVOO]
[Optional - Use in place of the rendered bacon fat]
lamb shoulder, cubed
[2 packages pre-sliced]
preserved lemon, diced
[optional, but amazing]
[about 1 small tin]
dry red wine
low-salt beef broth
[sugar-free and gluten-free, organic]
raw spinach leaves or chopped kale
[1 package pre-cleaned works well]
Salt and Pepper to taste
[bundle of fresh herbs tied with twine - optional]
Heat oven to 325.
In a large dutch oven, over medium-low heat on the stovetop, cook the bacon until just beginning to brown.
Set the bacon aside, but leave all of the rendered fat in the pot.*
[*If you do not want to cook the remainder of your ingredients in bacon fat, remove the oil from the pot and add the 2 tbs optional coconut oil, ghee, or higher-smoke point olive oil]
Season the lamb with salt and pepper and brown [in batches, if necessary] in the pot.
Set the lamb aside, but leave the rendered fat/oil in the pot.
Cook the diced onions in the rendered fat/oil until just slightly browned.
Add the garlic and brown for 30 seconds.
Add the preserved lemons and stir to combine.
Add the mushrooms and stir to combine.
As mushrooms are beginning to heat up, add the tomato paste and 1/2 cup of wine, scraping up any browned bits in the bottom of the pot.
Return the bacon and lamb to the pot, and add the optional Bouquet Garni.
Add the remaining 1 1/2 cups of wine and stir to combine.
Add 1 1/2 cups of the broth and stir to combine.
Bring the mixture to a simmer on the stove.
Season the stew to taste with salt and pepper.
Cover the dutch oven and place in the oven, cooking for 1 hour and 45 minutes.
Remove the stew from the oven and add the spinach or kale, stirring to wilt.
If desired, heat the remaining 1/2 cup of broth and add to the stew, stirring to combine.
If desired, add additional salt and pepper to taste.
Replace the lid and allow the stew to sit for 5-10 minutes, until the greens are thoroughly wilted.
Enjoy! [This stew can be refrigerated for 5-6 days. It also freezes beautifully.]
SELECT NUTRITION INFORMATION
277 Calories, 9.9g Fat,
3.6g Saturated Fat
, 83mg Cholesterol, 360 Sodium [before salt added to taste], 573mg Potassium, 7.3g Total Carbs, 1.3g Fibre, 3.1g Sugars,
6g Net Carbs
, 29g Protein.