African Lamb Stew


1.2 kg of lamb stew meat

2 aubergines

1 ½ teaspoons sea salt

1 teaspoon freshly ground black pepper

2 tins of chopped tomatoes

1 tablespoon coriander seeds

½ tsp cumin seeds

2 tsp grated nutmeg

3 tablespoons oil

3 pcs red chilli finely chopped

2 tablespoons grated fresh ginger

5 cloves of garlic

1 teaspoon vinegar

1 stock cube

sour cream

2 tablespoons chopped flat-leaf parsley

1 tablespoon chopped coriander leaves



Crush the coriander seeds and cumin seeds, using a mortar and pestle (or if you don’t own a mortar and pestle you can put seeds in a plastic food bag or cling film and use a rolling pin to crush the seeds.)

Mix crushed seeds with salt and nutmeg and rub spice mixture well into the meat.
Melt oil/butter (I always use both, gives a lovely flavour, the oil stops the butter from burning), add meat to the pan and brown on all sides. Cut the aubergine into cubes and fry with the meat for 2 minutes whilst stirring all the time.
Add the ginger and chilli and let everything cook for a further 2 minutes, then add add the garlic, vinegar, stock cube and tomatoes. Cover and simmer for 1 hour.

Season with salt and pepper. Serve up in deep plates, place a big dollop of sour cream on top and sprinkle with the fresh finely chopped parsley and coriander to finish.

Eight Quick Dips

Tomato Base:

4 large, ripe tomatoes

1 heaped tsp of tom puree

½ tsp brown sugar

a few drops of sherry vinegar

olive oil


Chop tomatoes until pulpy, add all ingredients escept oil, stir and then drizzle oil over.


Herby – add chopped oregano and basil to taste.

Spicy – add a large splash of tabasco, 1 tsp Worcestershire sauce and a good sprinkling of celery salt.

Sweet and chunky – stir in 2 heaped tbsp caramelised red onion relish, a chunk of diced cucumber and a few slices of green jalapeno.

Piquant pepper – chop 4 Peppadew peppers, a handful of black olives and add to the tomato base along with some chopped parsley.

Speedy salsa – add 1 chopped tomato, cut into chunks, along with 1 finely chopped red onion, the juice of 1 lime and a small bunch of chopped coriander.


Creamy base:

150g plain yoghurt

85g mayonnaise

salt and black pepper


Mix all ingredients together thoroughly.


Sweet roasted garlic – roast the unpeeled cloves from ½ a garlic bulb with a drizzle of olive oil for 15 min at 190C/170c fan/gas 5. Peel, crush then stir into the base.

Blue Cheese – chop 50g Dolcelatte into small chunks, stir into base, making sure that cheese is well incorporated.

Thai – style – slice 2 spring onions into fine slivers, mix into base then swirl in 2 tbsp sweet chilli sauce.

Low-Carb Ribs Recipe

There’s nothing quite so primal as locking your gnashers round ribs… As an added bonus, ribs are dead cheap too – which is always a bonus when you’re following a low-carb diet.

Most ribs usually come accompanied by a really sticky sauce – which means it probably has a lot of added sugar. but then without that sauce they wouldn’t be so nice, hmm? Anyway, here’s an easy-peasy, low-carb version which also uses the slow cooker.

Low-Carb Ribs

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ribs... it's a primal thing.
Ribs… it’s a primal thing.

  • Rack of pork ribs (about 600-800g)
  • 100ml water
  • 2tbsp cider vinegar
  • 2tbsp soy sauce
  • 2tsp Canderel
  • 1 onion
  • 200g passata

Mix together the water, vinegar, passata and soy sauce. Season the ribs with salt and pepper and place in the slow cooker. Pour over the sauce and top with the onions.

Cook on the low setting for seven hours. Remove from the slow cooker. Place the sauce in a saucepan with the onions and bring back to a simmer.

Liquidise to get a smooth-ish sauce and add the Canderel. Pour over the ribs to serve.

Allow about 8-10g carbs per serving.

Low-Carb Recipes Around the Web

cookingIf you are anything like me, you’re probably pretty happy to stick to some tried-and-tested low-carb recipes, but what if you want variation or want to try out low-carb versions of your favourite dishes to keep you on the straight and narrow low-carb life?

Luckily, we live in the information super age (sometimes a bad thing – step forward Google self-diagnosis…) and low-carb recipes are really easy to find.

So, if I’m in the mood to experiment in the kitchen, here is where I look…

BBC Good Food has a great selection of tried and tested low-carb recipes. I particularly like the prawn and chorizo frittata and the seafood curry.

The website uses easy-to-find ingredients and users often rate the recipes and make comments about additions they made, or substitutions, which can be very useful. And the measurements are UK ones, which you don’t often get in a low-carb recipe search. (you can also check out if you want American measurements) is another site offering a great selection. I like the Cobb Salad and the lasagne recipe that uses courgette strips instead of pasta to make this popular classic.

The Food Network website has an extensive collection, as you might expect. There aren’t carbohydrate counts included for recipes, though, and look out for sometimes liberal interpretations of “low-carb”. I love spicy food, so the sound of this chicken satay definitely appeals.

If Christmas is on your mind (yikes, how am I going to resist roast potatoes/stuffing/mince pies/chocolate – insert your carb of choice), then has a whole section with lots of ideas – from indulgent breakfasts to dips, starters, main courses and puddings. There’s a very helpful carb count for each recipe too.

There are numerous bloggers offering wonderful low-carb recipes, as you might expect. Here are links to just a few of them…

Where do you go to find low-carb recipes? We’d love to know…


Pic thanks to Nemo on Pixabay.