Keto Bredie with Lamb

Ingredients

• about 910 g Lamb Shoulder
• 2 medium Onion
• 2 medium Bell Peppers
• 1 28 oz can Canned Diced Tomatoes
• 2 tbsp Tomato Paste
• 1 cup Beef Broth
• 2 tbsp Olive Oil
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• 1/2 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g lamb shoulder into bite-sized pieces, about 2.54 cm cubes.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 2 tbsp olive oil over medium-high heat, about 205°C (200°C).
3. 3Add the lamb pieces to the hot pot and brown them on all sides. Do this in batches if necessary to avoid overcrowding the pot. Once browned, remove the lamb from the pot and set it aside on a plate.
4. 4Add the 2 chopped medium onions and 2 chopped bell peppers to the same pot. Cook, stirring occasionally, for 5-7 minutes, or until they have softened.
5. 5Stir in the 2 tbsp tomato paste and cook for 1 minute more, stirring constantly, until it darkens slightly.
6. 6Pour in the 1 cup beef broth and add the 1 28 oz can diced tomatoes (undrained), 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp salt, and 1/2 tsp black pepper. Stir everything together, scraping up any browned bits from the bottom of the pot.
7. 7Return the browned lamb pieces to the pot. Bring the stew to a simmer, then reduce the heat to low, cover the pot tightly, and cook for 1.5 to 2 hours. The stew is ready when the lamb is very tender and easily falls apart when poked with a fork.
8. 8Serve the Keto Bredie with Lamb hot.

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