Lamb Stew with Carrots
Basic Information
- Servings: 4
- Serving Size: 1 bowl (1.5 cups)
- Difficulty: 2
- Budget: 3
- Prep Time: 20
- Cook Time: 1
- Total Time: 1
- Meal Type: Main Dish
Diet Types
- Keto
- Atkins
- Low-Carb
- High-Protein
- Paleo
- Whole30
- Gluten-Free
- DASH
- Intermittent Fasting
- Dukan
- South Beach
- Zone
- Halal
- Kosher (if lamb is certified)
Equipment
- - Large pot
Ingredients
- 1 lb lamb, cubed
- 4 cups carrots, sliced
- 4 cups beef broth
- 1 onion , chopped
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- - Salt and pepper to taste
Directions
- - Heat olive oil in a pot over medium heat, sauté onion for 3-4 minutes, add lamb, rosemary, salt, and pepper; cook until browned, about 5-7 minutes.
- - Add broth and carrots, bring to a boil, then simmer for 45-60 minutes until lamb and carrots are tender.
- - Serve 1.5 cups per portion warm.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat on stovetop or microwave.
Nutrition
- Calories: 400
- Protein: 36g
- Fat: 24g
- Carbs: 12g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A