Summer Minced Lamb Hotpot - Keto & Low Carb
A Mediterranean twist around a British Northern family favourite recipe. It's a Summer minced lamb hotpot that's keto, topped with swede, baked Parmigiano Reggiano and full of low carb vegetables. It's all cooked in the same pot for ease. Includes step by step images and video to follow along.
Servings: 6 people
Calories: 586kcal
Equipment
Ingredients
- 2 tablespoon olive oil (1 for frying, 1 for drizzling on the swede)
- 1 kg lamb mince 20% fat
- 2 brown onions halved and sliced
- 2 cloves garlic minced
- 2 bay leaves
- 170 g green beans trimmed and cut into 3cm lengths
- 2 carrots sliced
- 800 ml water
- 2 lamb stock cubes *Use Gluten Free is needed
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ red pepper chopped
- ½ yellow pepper chopped
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 1 tablespoon balsamic vinegar
- 1 teaspoon xanthan gum
- 25 g Parmigiana Reggiano grated (or parmesan)
- 1 small swede Around 400g, peeled and finely sliced
- 2 tablespoon tomato puree
Instructions
- Preheat your oven at 160c fan/ 180c conventional/ 350F/ Gas mark 4.
- In a large casserole dish, add 1 tablespoon of oil and brown the lamb mince with the salt and pepper.
- If you want to drain any lamb fat off, do it now.
- Add the onions and garlic and continue frying for a further 3 minutes.
- Then add everything else except the swede, parmigiano and last tablespoon of oil, then stir while bringing to a boil.
- Arrange the swede sliced on top, drizzle the last tablespoon of olive oil, season again, then cover and place in the oven for 1 hour.
- Remove the lid, grate over the parmigiana/parmesan and increase the heat to 180c fan/ 200c conventional/ 400F/ Gas mark 6 and bake for a final 30 minutes.
- Enjoy alone or with extra low carb veggies.
Video
Notes
Swede is a tough root veg. Some remove the skin with a knife and sacrifice some flesh. I personally find it easy enough to peel. But, when it comes to slicing, that's a different matter, so here's what you can do:
Flatten on of the round sides so it stays still while slicing with a chopping knife, about 3mm thick
Or, slice using a food processor *although, you'll need to cut pieces small enough to fit in, which I tend to use for dauphinoise and ratatouille with melted cheese
Flatten on of the round sides so it stays still while slicing with a chopping knife, about 3mm thick
Or, slice using a food processor *although, you'll need to cut pieces small enough to fit in, which I tend to use for dauphinoise and ratatouille with melted cheese
Nutrition
Calories: 586kcal | Carbohydrates: 13g | Protein: 31g | Fat: 45g | Saturated Fat: 18g | Cholesterol: 125mg | Sodium: 407mg | Potassium: 731mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4052IU | Vitamin C: 49mg | Calcium: 129mg | Iron: 4mg