| Ingredients |
2 lb lamb, cut in 1inch cubes
1 tsp coarse table salt
1/2 tsp pepper, coarsely ground
2 tbsp Atkins Bake Mix, or ground almonds
3 tbsp butter, divided
2 tbsp olive oil, divided
2 cups Portobello mushrooms, sliced
3 medium celery stalks, diced
1 medium onion, chopped
4 cloves Garlic, chopped
1 tsp paprika, prefer hot paprika
6 sprigs Fresh Thyme
1 can (14 1/2 ounces) beef broth
3/4 cup shredded mozzarella
1/4 cup chopped fresh parsley
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| Preparation |
1. Sprinkle lamb with salt, pepper, and bake mix. In a Dutch oven (or large
nonstick skillet with a cover) melt 1 tablespoon butter and 1 tablespoon oil
over medium heat. Saute half the veal until lightly browned. Transfer to a
platter; repeat with remaining lamb.
2. Melt remaining tablespoon of butter in Dutch oven. Add mushrooms, celery,
onion and garlic to Dutch oven. Cook vegetables 10 minutes, stirring
occasionally, until softened.
3. Add paprika, broth, parsley and lamb; bring to a simmer. Cover, and cook
over low heat 25-30 minutes, until veal is tender. Just before serving, stir
in cheese and parsley.
4. Top with thin sliced mozzarella. Mountain bread is outstanding to soak up
the juices. You can find
Mountain bread at Coles in the back left corner. Rye is the lowest carb Mt
Bread.
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Per Serving: Carbohydrates: 6 grams Net Carbs: 4.5 grams Fiber: 1.5 grams Protein: 33.5 grams
Fat: 24 grams Calories: 380 |
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