Mediterranean Lamb Stew

This Mediterranean Lamb Stew is simple to make, nutritious, satisfying, and full of flavor.

Course Dinner, Main Course

Cuisine American, Western

Servings

Calories 251kcal

Heat the olive oil in a casserole dish and brown the lamb in batches. Remove from the pan and set aside.
Deglaze the pan with a splash of the stock. Add the frozen diced onion and pepper and sauté for about 6 minutes until softened.
Add the garlic and fry or 30 seconds until fragrant. Then mix in the Greek seasoning, cinnamon, bay leaf, salt, and pepper, stirring for a further 30 seconds.
Return the lamb to the pan and stir in the tomato paste, diced tomatoes, and chicken stock. Bring to the boil, then reduce heat to a simmer.
Cook for about 1 - 1 1/2 hours, until the lamb is tender (adding more chicken stock if the stew starts to dry out).
About 5 minutes before it is done, add in the olives and adjust the seasonings as needed.

To make the prep work even easier, you can buy pre-cubed lamb stew meat, or ask your butcher to cut into cubes for you.
You can use vegetable stock or beef stock instead of chicken stock.
Feel free to add in different low-carb veggies like cauliflower, eggplant or fennel.
Garnish your stew with slivered almonds and some crumbled feta cheese. So good!

If you replace the oil with low-calorie spray, then are 5 Blue Plan SmartPoints in a serving of this lamb stew.