Spanish · Dinner
Spanish Lamb Stew with Peppers (Keto)
Bone-in lamb shoulder braised low and slow with roasted red peppers, tomato, onion, garlic, smoked paprika and sherry vinegar, finished with olives and a scatter of parsley. Served in its own thickened pan juices with no bread or rice.
$7
20 minsPrep
110 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
539Calories
37.1gProtein
36.8gFat
10.6gCarbs
4.4gSugar
2.9gFiber
823mgSodium
134mgChol
13.5gSat Fat
783mgPotassium
77mgCalcium
4.1mgIron
2.5mcgVitamin B12
49mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat the lamb shoulder chunks dry with paper towel and season all over with salt and black pepper.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and brown the lamb on all sides for 6 minutes until a deep crust forms.
3
Sauté
Add the bell pepper and onion to the pot over medium heat and cook 5 minutes, stirring occasionally, until softened and the onion turns translucent.
4
Braise
Stir in the garlic, smoked paprika and cumin, then add the canned tomatoes, beef stock and bay leaf. Bring to a simmer over medium heat, cover, reduce to low and braise 90 minutes until lamb is fork-tender.
5
Finish
Uncover the pot, stir in the sherry vinegar and olives, and simmer uncovered over medium-low heat 10 minutes until the sauce thickens enough to coat a spoon. Discard the bay leaf, scatter the fresh parsley over the top.
6
Plate
Ladle the stew into a serving bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in lamb shoulder
- 2 tbsp2 tbsp olive oil
- 11 bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 3.6 oz50g, about an eighth of a 14.5 oz can canned crushed tomatoes
- 2/3 cup160ml beef stock
- 2 tsp2 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cumin
- 22 bay leaf
- 2 tbsp2 tbsp sherry vinegar
- 1212 green olives
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
