AIP Lamb Stew Recipe #aip

AIP Lamb Stew Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Entree
  • Cuisine: American


Our lamb stew has a deep, earthy flavor we know you’ll enjoy.


  • 1 Tablespoon (15 ml) of olive oil
  • 21 oz stewing lamb shoulder (600 g), diced
  • 1 medium onion (110 g), peeled and diced
  • 2 garlic cloves (6 g), peeled and crushed
  • 8.8 oz white button mushrooms (250 g), sliced
  • 1 large carrot (50 g), peeled and cut into chunks
  • 2 cups (480 ml) of lamb or beef broth
  • 1 cup tomato-less ketchup
  • 34 sprigs rosemary
  • salt
  • 4 portions cooked cauliflower rice, to serve


  1. Heat the oil in a large pan and brown the lamb over high heat. Remove with a slotted spoon and set aside.
  2. Add the onion and garlic to the same pan and cook over low-moderate heat until softened. Add the mushrooms and carrots, then increase the heat and cook until they have caramelized.
  3. Return the lamb to the pan, along with any resting juices, and pour the broth and the tomato-less ketchup into the pan. Add the rosemary and bring to a simmer. Once simmering, reduce the heat to very low and cover with a lid, cooking for 2 hours. Stir occasionally.
  4. Remove and discard the rosemary and check the consistency of the sauce. If it has not thickened enough, increase the heat and cook without a lid for a few minutes, stirring regularly.
  5. Season with salt and serve with cauliflower rice.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 546
  • Sugar: 11 g
  • Fat: 40 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Protein: 30 g