servingservings
Ingredients
- 400 g Lamb leg steaks
- 2 tbsp Garlic oil
- 80 g Nicely chopped green leaves
- 1/4 cup Flour
- 2 large Carrot
- 2 cups Chicken or beef stock
- 1 cup Red wine
- 400 g Plain tomatoes
- 4 tbsp Tomato paste
- 1/2 tsp Rosemary dried
- 1 tbsp Worcestershire sauce
- Salt and pepper for season
- 2 tbsp Nicely chopped parsley
- 1 kg Potatoes
- 3 tbsp Olive oil
- 1/2 tsp Salt
- 3 cups Broccoli
- 2 1/2 cups Green beans
DIETINGWELL
www.dietingwellcom
Making low carb simple
Instructions
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Finely cut the Lamb leg steaks in cubic form. Then chop the leek's green leaves. Cut the carrot into slices.
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Place a huge frypan and set the heating level to "medium-high"
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Once heated, pour the garlic oil and add the lamb. Make sure each side sizzle for a few minutes (it should turn golden brown)
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Put the leak on the pan then fry for some minutes. Remove the leak and lamb and put them in the slow cooker's bowl.
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Put the pan back on the heat. Add wine. Leave the wine to bubble for 2 minutes. Then switch off the heat.
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Then sprinkle the flour on the lamb and continue to mix both until it is properly covered.
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Add the red wine (which is inside the pan), beef stock, carrot (of course, sliced), tomato paste, bay leaves, Worcestershire sauce, and rosemary (dried) into your slow cooker.
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Season properly with pepper and salt, and mix generously.
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Put the lid on your slow cooker then set it to 'high' for up to 6 hours or set to low for up to 9 hours.
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Be sure that the lamb stew is stirred at least 30 minutes before eating. This thickens the stew and provides nice consistency.
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Peel the potato, then dice. Then put in a saucepan and add water. Boil and simmer for up to 20 minutes. Drain, mash until it turns smooth and add butter, salt, and milk.
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Have the broccoli cut into florets. Prepare green beans. The put-in the microwave for up to 3 minutes for proper steaming (it should be tender and green. It's ready!
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Serve with mashed potato and green veggies. You can garnish with parsley. How yummy! Enjoy your meal!