Lamb stew recipe

I have made this stew a few times already, and trust me all the family will love it.

Originally this recipe is Jamie Oliver's, but I created a keto version of it.

Ingredients:

3 lbs/1,5 kg lamb meat for stew

1 medium yellow onion

4-5 cloves of garlic

6 tbsp avocado oil

3 tbsp coconut flour

2 cups chopped mushrooms

1 bag (approx. 20) chopped radishes

2/3 cup tomato paste (optional)

1 cup tomato sauce

3 medium tomatoes (optional)

2 celery stalks

3 large bay leaves

4 large rosemary stalks

2-3 tsp thyme leaves (dry or fresh)

2 tsp paprika powder

1/2 tsp dry oregano

1 bouillon square (optional)

2 tsp sweetener (monk fruit, stevia)

Salt and pepper to taste

Cut the meat into bite sizes. Put them into a large bowl and sprinkle with coconut flour, salt and pepper. Massage them together until all pieces coated.

Heat up half of the avocado oil in a large non stick skillet and brown the meat. Stir occasionally. 5-10 minutes.

At the meantime chop all your vegetables.

Take out all the meat and let them rest.

Using the same pot on medium heat, add the rest of the avocado oil and saute the onions, garlic, radishes and the celery stalks. Now you can add the spices. Place the rosemary, bay leaves and thyme in the veggies, while the radishes getting a little glassy.

Add chopped tomatoes, tomato paste, tomato sauce and bouillon square and stir them together.

Put the meat back in the skillet with the mushrooms and add water until it reaches the level of the meat. Sprinkle with the sweetener. Put a lid on and let it cook about 30-40 minutes on medium high. Then take the lid off and lower the heat, so some of the liquid can evaporate. Approximately another 20 minutes. Stir occasionally.

Serve hot and enjoy!