Heat the oil in a large casserole and brown the lamb pieces in batches. Set aside and add the button onions and carrot to the pan. Cook for 5 to 10 mins, until the vegetables are a light golden brown. Add the cinnamon and cook for a further minute. Add the chopped tomatoes, honey and stock, stirring well, and bring to the boil.
Wrap and refrigerate for several hours or overnight. Add your oil to your skillet (I'm using my 2 in 1 stewing slow cooker unit) with the lamb and proceed to sear the meat on medium heat (this will take several minutes). Add the onion and garlic and saute until they become translucent and soft.
Slow-cooking this lamb casserole makes the meat extra tender so it falls off the bone. The stock and gravy are made up of the rich flavour from the meat. Add in heaps of veggies including peas, onion and carrot and you’ve got one mouth-watering family meal. Serve with crusty bread or mashed potatoes for the ultimate comfort food feast.
How To Make Keto Lamb Stew in Pressure or Slow Cooker Place the tallow, garlic, onion, rosemary and celery in the base of your pressure cooker. Saute over medium heat for 5 minutes. Add the salt, pepper, red wine vinegar and tomato puree. Continue cooking for another 5 minutes. Add the beef stock and stir well.