LAMB AND VEGETABLE STEW
Servings: 6
Prep time: 0:20:00
Bake/Cook time: 1:30:00
Calories: 363
Fat: 15 grams
Protein: 40 grams
Carbohydrates: 9 grams
Fiber: 3 grams
Net Carbs: 6 grams
1/2 cup Atkins Quick Quisine
Bake Mix
1 teaspoon salt
1/2 teaspoon pepper
2 pounds lamb stew meat
2 tablespoons olive oil
2 garlic cloves, passed through a press
1 teaspoon dried oregano
1 (14 1/2-ounce) can diced tomatoes
1/2 cup water
1 tablespoon red wine vinegar
1 packet sugar substitute
2 cups green beans, cut into 1-inch pieces
2 small yellow squash or zucchini, cut into 1-inch pieces
1. Combine bake mix, salt and pepper in a shallow bowl.
Dredge lamb pieces in mixture. In a large Dutch oven or
pot with a tight-fitting lid, heat oil over medium heat.
Brown lamb in batches; transfer to a plate.
2. Add garlic and oregano to Dutch oven and cook, stirring,
for 1 minute. Return lamb and accumulated juices to
Dutch oven. Add tomatoes, water, vinegar and sugar
substitute. Bring to a boil; reduce heat to low, and
simmer until lamb is almost tender, 1 hour and 15
minutes.
3. Add green beans and squash to Dutch oven; mix well.
Cook, partially covered, until vegetables are tender, 15
minutes.
Chockful of tender lamb, this hearty stew is a delicious
departure from the standard beef version. Lamb stew meat is
tasty, inexpensive and underusedat least on this side of the
Atlantic.
Atkins - Lamb and Vegetable Stew
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