Lamb Shoulder Hash
(Total Time: 35 MIN| Serves: 3)
9 oz lamb shoulder, chopped into bite-sized pieces
1 large tomato, finely chopped
2 green bell peppers, finely chopped
2 celery stalks, finely chopped
¼ cup almonds, minced
3 large eggs
2 tbsp olive oil
2 tbsp butter
¼ cup beef broth
1 tsp salt
½ tsp garlic powder
¼ tsp black pepper, ground
Plug in the instant pot and grease the inner pot with oil. Add chopped meat and season with salt.
Cook for 5-6 minutes and then add bell peppers and celery stalks. Continue to cook for 10 minutes, stirring occasionally.
Now pour in the stock and add tomatoes. Bring it to a boil and simmer for 15 minutes.
When most of the liquid has evaporated, stir in the butter and season with garlic powder and black pepper. Optionally, add some more salt.
Gently crack the eggs and continue to cook until completely set.
Per Serving (Calories 465 | Total Fats: 32.6g | Net Carbs: 7.9g | Protein: 33.7g |Fiber: 3g)