Low carb Indian lamb stew
This is perfect low carb slow food. Flavorful, savory, with a hint of heat and sweetness. Place the main ingredients in one pot, and daydream about the moment you ladle up a big bowl of it.
- 2 lbs lamb shoulder (cut into inch-sized pieces)
- 3 yellow onions (sliced or finely chopped)
- 1 finely chopped carrot or parsnip
- 2 celery stalks
- 1 red chili pepper (finely chopped)
- 2 cloves garlic (finely chopped)
- 2 tbsp curry powder
- 2 tsp kosher or ground sea salt
- 1 cinnamon stick
- 2 oz. butter or coconut oil
- 1 ⅔ cup crushed tomatoes
- 1/4 cup water
- 1 lamb bone (for marrow)
Prep the meat and vegetables. If using a clay pot, soak it in water for half an hour prior to using it.
Add all of the ingredients for the stew to the soaked clay pot or your slow cooker. Place the marrow bone in the middle.
Place in a cold oven set to 350°F (175°C). Let cook for at least 2, preferably 3 hours. If using a slow cooker, set the timer for 8 hours on low or 6 hours on high.
Keep track towards the end and carefully lift the lid 15 minutes before serving (30 minutes if using a slow-cooker) and add the bok choy, bell pepper, and leek. At the same time, remove the marrow bone. Scoop out the marrow and stir into the stew.
Taste and adjust with salt and pepper if necessary. Serve with sour cream and fresh cilantro.
The spices in this dish go nicely with the rich lamb meat, but it’s perfectly fine to use beef or pork. Consider combining different kinds of meat. Use marrow bone and pork spare ribs that are less lean than, for example, roast beef or pork roast.
Feel free to substitute other hearty greens for the bok choy.