Rustic Lamb Stew

'This slow-cooked rustic lamb stew is really comforting and is the perfect winter warmer. The time taken to cook this dish gives a real depth of flavour, enhanced by rich tomatoes and fiery chilli. Give this fire-cracking rustic lamb stew a try tonight.'

Some may like to serve it alongside some crusty bread, perfect for mopping up the delicious sauce. However, if you prefer a low carb bread how about this one here or perhaps this one here

Ingredients:
Serves 6 - 8
4 tbsp olive oil
1kg (2lb) lamb breast joint, roughly chopped into 2-3cm pieces
2 brown onions, thickly sliced
4 carrots, peeled and diagonally sliced
3 garlic cloves, finely chopped
3 tbsp freshly chopped rosemary
1 red chilli, deseeded and finely sliced
250ml (8fl oz) red wine
1 x 400g tinned chopped tomatoes
600ml (1 pint) hot lamb stock
3 tbsp balsamic vinegar
1 x 400g tinned butter beans, drained'

Optional: crusty bread, to serve

Method:
1. In a deep pan, heat half the oil and cook the lamb in batches until browned. Transfer to a plate and set aside.
2. Add the remaining oil and fry the onions and carrots for 10 minutes until golden. A minute before the end, stir through the garlic, 2 tablespoons of the rosemary, and the chilli. Pour over the red wine, chopped tomatoes, lamb stock and balsamic vinegar.
3. Return the lamb to the pan and cook over a gentle heat for 2 hours until tender. Stir through the butter beans and remaining rosemary and cook for 10 minutes.

Serve with crusty bread/low carb bread/on its own, it's your choice dear reader.

Per serving:

Carbohydrate 12.1g Protein 29.8g Fibre 3.6g Fat 23.6g

Original recipe idea here

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If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan