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Winter Night Lamb Stew

On a raw winter's night, sometimes you just want stew. Here's one with no potatoes and you can make it in your big frying pan.


3 tbsp olive oil
650 g lean stewing lamb, cut into chunks
100 g chopped onion
250 g diced turnip
250 g diced swede
200 ml beef stock
tsp guar or xanthan
tsp salt
tsp freshly ground black pepper
1 bay leaf
3 cloves garlic, crushed


1. Put the oil in a heavy frying pan over medium-high heat and brown the lamb in the oil. Add the onion, turnip and swede.

2. Put the beef stock and guar in a blender and blend for a few moments. Pour the mixture into the frying pan. (If you choose not to use a thick­ener, just add the stock directly to the pan.) Add the salt, pepper, bay leaf and garlic, and stir.

3. Cover, turn the heat down to low and let simmer for 1 hour.

Yield:- 4 servings, each with 12 grams of carbohydrate and 3 grams of fibre, for a total of 9 grams of usable carbs and 38 grams of protein

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