Slow-Braised Lamb with Onions and Tomatoes
Lamb provides dense protein, iron, and zinc while keeping carbohydrates very low. Long slow cooking with onion, ginger, and tomatoes makes the meat softer and easier to digest. It is a practical keto main dish for dinner or a family meal without complicated prep.
Slice onion (250 g), green onion (25 g), garlic (20 g), and ginger (15 g). Mix them with tomatoes (180 g), passata (200 g), olive oil (20 g), salt (8 g), cumin (4 g), turmeric (3 g), chili pepper (2 g), and black pepper (2 g). Pat lamb (800 g) dry and coat it well with this aromatic mixture.
Transfer the meat together with the vegetables and sauce into a deep oven dish. Cover tightly with baking paper and then foil or a lid. Bake at 180°C for about 30-40 minutes, until everything is heated through and the contents begin to simmer.
Lower the temperature to 150°C and cook for about 4 more hours, until the lamb becomes very tender and starts to come away from the bone easily. The exact time may vary depending on the cut and size of the pieces.
Take the dish out, remove the meat from the bones, and break it into large juicy pieces. Return the lamb to the sauce, mix gently, and serve hot so every piece is coated with the savory tomatoes, onions, and spiced juices.
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