Keto Egyptian Lamb Skillet
A flavorful and spicy keto lamb skillet with an Egyptian twist. Serve with a side of vegetables or a salad.
Ingredients
- ●1 pound Lamb shouldercut into 1-inch cubes
- ●2 tablespoons Skillet-cooking oilsuch as avocado oil or coconut oil
- ●1 medium Onion
- ●3 cloves Garlicminced
- ●1 teaspoon Cumin
- ●1 teaspoon Coriander
- ●1/4 teaspoon Cayenne pepper
- ●2 tablespoons Tomato paste
- ●1/4 cup Chicken broth
- ●to taste Salt and pepper
Instructions
- 1
1. Heat the oil in a large skillet over medium-high heat.
- 2
2. Add the lamb and cook until browned on all sides, about 5 minutes.
- 3
3. Remove the lamb from the skillet and set aside.
- 4
4. Add the onion and garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
- 5
5. Add the cumin, coriander, and cayenne pepper to the skillet and cook for 1 minute.
- 6
6. Stir in the tomato paste and cook for 1 minute.
- 7
7. Add the chicken broth to the skillet and bring to a boil.
- 8
8. Return the lamb to the skillet and simmer, covered, until the lamb is tender, about 10-15 minutes.
- 9
9. Season with salt and pepper to taste.
- 10
10. Serve hot, garnished with fresh parsley or cilantro if desired.