You'll also find this recipe in the Keto & Spice Cookbook.
Keto Fitness Club
For the stock, homemade bone broth is ideal. However, the macros calculated for this recipe are based on using 5g Bouillon Vegetable Stock (this isn't clean keto). Bone broth would increase the protein content of the dish.
Makes 4 portions - each portion contains:
443 Calories / 11.4g Carbs / 31.6g Protein / 29.1g Fat
600g Diced Lamb Leg
60g Butter / Cooking Coconut Oil
100g Shallots, chopped
100g Carrot, chopped
100g Celery, chopped
100g Leek, chopped
200g Swede, chopped & parboiled in salted water
2 Large Garlic Cloves, finely chopped
1 tbsp Tomato Puree
400g Tinned Chopped Tomatoes
400ml Good Quality Stock (see notes above)
2 Bay Leaves
Handful of Fresh Parsley
Salt & Pepper
Fry off the lamb pieces in the butter over a medium/high heat.
Once brown, remove the lamb from the pan but leave the fat.
Add the shallots, carrot, celery, leek and swede. Cook the veg until soft but not brown. You may want to turn the heat down.
Add the garlic and tomato puree and stir.
Add the lamb pieces, stir, and add the tinned tomatoes & stock. Stir gently, bring to boil, then let it simmer.
Add the bay leaves and parsley with the stalks - hold a little back for garnish.
Season generously with salt & pepper.
Cook for 45-60 minutes very gently and the sauce will naturally thicken.
Remove the bay leaves and parsley and serve.
Nutrition per serving
Calories 443, Carbs (net) 11.4 grams, Protein 31.6 grams, Fat 29.1 grams