Keto Lamb Stew with Dill Sauce

Why This Is Strictly Keto

A traditional dill lamb stew is thickened with flour and served with potatoes. This version simmers lamb shoulder in broth, finishes it with heavy cream and fresh dill, and pairs it with green beans — no flour, roux or starch, just real whole-food ingredients.

Ingredients

• 1½ pounds (680 g) boneless lamb shoulder, cut into 1-inch cubes
• 2 tablespoons butter
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 cup (240 ml) bone broth or chicken broth
• 1 cup (240 ml) heavy cream
• ½ cup chopped fresh dill
• 1 tablespoon lemon juice
• 12 ounces (340 g) green beans, trimmed

Instructions

1. Brown the lamb: Melt the butter in a large heavy pot over medium-high heat. Season the lamb with salt and pepper and brown it in two batches, about 4 minutes per batch.

2. Simmer: Return all the lamb to the pot, add the broth, cover and simmer over low heat for 45 minutes, until the meat is very tender.

3. Add the cream and beans: Stir in the cream and green beans and simmer uncovered for 10 minutes, until the sauce thickens slightly and the beans are tender-crisp.

4. Finish: Stir in the dill and lemon juice, taste, and adjust the salt and pepper. Serve hot.

Nutritional Info (per serving, approximate)

Tips

• Lamb shoulder is the best cut here: its fat and connective tissue melt into the sauce during the long simmer.
• Add the dill at the very end so it keeps its bright, fresh flavor.
• Leftovers keep for 3 days in the refrigerator and taste even better reheated gently.