Recipe – Lamb Stew

Adapted from a recipe on Atkins.com – their recipe is great if you have the time. I don’t, so I came up with this quickie variation which I think is almost as good. My wife liked this one as well. She’s even asked me to make it.

  • 3/4 cup No-carb Bake Mix
  • teaspoon salt
  • pepper
  • 3 pounds lamb stew meat
  • olive oil
  • 4 garlic cloves
  • 3 teaspoon dried oregano
  • 2 (14 1/2-ounce) can diced tomatoes
  • 3/4 cup water
  • 1 tablespoon red wine vinegar
  • 2 packet sugar substitute
  • 3 cups green beans, cut into 1-inch pieces
  • 3 large zucchini, cut into 1-inch pieces

 

In large stew pot, coat with no-stick spray. Toss in lamb, drizzle olive oil on it and put the heat on high. Throw in salt and a lot of pepper and, while stirring, sift the bake mix onto the meat. Cook until the meat begins to get cooked on the outside. Next, toss in the tomatoes, oregano, vinegar, and sugar sub. Bring to a boil, then lower to a simmer, cover and let cook for an hour.

 

When the hour is done, throw in the vegetables. Turn back to high, cover and cook for 15 minutes.

This can be eaten during induction.


Digg!

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