Diet & Weight Magazine

A Perfect Slow Food: Indian Stew

By Dietdoctor @DietDoctor1

We'll continue to share some fantastic LCHF recipes from Swedish chef Anne Aobadia ( check them all out here).

Today we have a great slow food recipe for indian stew:

Indian Stew

This is perfect slow food. This tasty stew takes care of itself while you're doing something else. Basically, you can add any meat and vegetables to the stew. The marrow bone gives it a lovely flavor that far surpasses anything store bought.


A Perfect Slow Food: Indian Stew 6 servings

2 lbs (850 g) lamb shoulder, cut into inch-sized (3×3 cm) pieces
3 yellow onions, sliced or finely chopped
1 finely chopped carrot, apple or parsnip (optional)
2-3 sliced celery stalks
1 finely chopped red chili
2 finely chopped cloves garlic
1-2 tablespoons curry powder
1 teaspoon salt
1.5 ounces (50 g) butter or ¼ cup (½ dl) cold-pressed rapeseed oil/coconut oil
1 can crushed tomatoes
¼ cup (½ dl) water
1 bone for marrow


A Perfect Slow Food: Indian Stew1. Layer meat and vegetables in a clay pot that has been soaking for half an hour. Place the marrow bone in the middle. Add spices, including the curry and fat. Pour the crushed tomatoes and water over the ingredients.

2. Place in a cold oven set to 350°F (175°C). Let cook for at least two hours, preferably three. Keep track towards the end and carefully lift the lid fifteen minutes before serving and add the last vegetables. Remove the marrow bone. Scoop out the marrow and stir into the stew. Place in oven for 15 minutes.

3. Serve with a generous amount of sour cream.


2 split bok choi (pak choy)
2 sliced pointed peppers
½ sliced leek
fresh finely chopped cilantro (coriander)
½ cup (1 dl) rich sour cream

TIP! The spices in this dish go nicely with the rich lamb meat. But it's perfectly fine to use beef or pork. Consider mixing different kinds of meat. Use marrow bone and pork spare ribs that are less lean than for example roast beef or pork roast.

Previous recipes by Anne Aobadia



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