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Lamb & Vegetable Stew
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1/2 cup Atkins Bake Mix
1 teaspoon salt
1/2 teaspoon pepper
2 pounds lamb stew meat
2 tablespoons olive oil
2 garlic cloves, pushed through a press
1 teaspoon dried oregano leaves
1 can diced tomatoes
1/2 cup water
1 tablespoon red wine vinegar
1 packet sugar substitute
2 cups green beans, cut in 1" pieces
2 small yellow squash or zucchini, cut in 1" pieces
Mix bake mix, salt, and pepper in a plate. Dredge lamb pieces in mixture. In a large Dutch oven or pot with cover, heat oil over medium heat. Brown lamb in batches; transfer to a plate.
Add garlic and oregano to Dutch oven, cook 1 minute, stirring. 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 1 hour 15 minutes, until lamb is almost tender.
Add green beans and squash to Dutch oven; mix well. Cook, partially covered, 15 minutes, until vegetables are tender.
Servings: 6
Carbohydrates: 9.5 grams
Net Carbs: 6 grams
Fiber: 3.5 grams
Fat: 15.5 grams
Calories: 363
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