- 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
Making low carb simple
Finely cut the Lamb leg steaks in cubic form. Then chop the leek's green leaves. Cut the carrot into slices.
Place a huge frypan and set the heating level to "medium-high"
Once heated, pour the garlic oil and add the lamb. Make sure each side sizzle for a few minutes (it should turn golden brown)
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.
Put the pan back on the heat. Add wine. Leave the wine to bubble for 2 minutes. Then switch off the heat.
Then sprinkle the flour on the lamb and continue to mix both until it is properly covered.
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.
Season properly with pepper and salt, and mix generously.
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.
Be sure that the lamb stew is stirred at least 30 minutes before eating. This thickens the stew and provides nice consistency.
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.
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!
Serve with mashed potato and green veggies. You can garnish with parsley. How yummy! Enjoy your meal!