Spiced Lamb Stew

Lamb is a good combination of high quality protein and fats so perfect for a LCHF dinner, read about its health benefits here.  Irish lamb also has the added benefit of being grass fed. If you are feeling brave this could also be made with mutton.

This feeds 4, takes 6 hours in a slow cooker or 3 hours in the oven at 170 deg C


  • 600g of stewing lamb
  • 1 tblsp butter
  • 3 cloves garlic, crushed
  • 2 large onions, peeled and sliced
  • 1 large carrots , peeled and cut into chunks
  • 2 cinnamon sticks
  • 2 tsp ground cumin
  • 1 tbsp whole coriander seeds, crushed
  • 6 cardamom pods, lightly crushed
  • a thumbsize piece of ginger, grated
  • pinch of mace
  • 1 litre home made stock, in a pinch
  • 1 tblsp of cider vinegar
  • salt and black pepper


  • Preheat your oven to 170 deg C
  • On the hob, melt the butter and add the onions, carrot, garlic and fry gently for about 10 minutes until the onion is starting to brown
  • Now add all the spices and fry for a few minutes, stirring all the time
  • Add the meat and brown fully
  • Now add the stick and cider vinegar, salt and pepper and bring to the boil
  • Transfer to the oven for 2.3 to 3 hours or until the meat is tender
  • Alternatively put all the ingredients into a slow cooker and cook for 6-8 hours
  • Served here with mashed turnip and pickled lemons