20-Minute Lamb Casserole (Keto Version)

Ingredients

• 2 slices Pork Belly (thick cut, sliced into bite‑size pieces)
• 1 pound Ground Lamb (lean or 80/20 blend, broken into crumbles)
• 0.25 cup Green Bell Pepper (diced)
• 2 medium Onion (large dice; regular onion used in place of frozen pearl onions)
• 1 teaspoon Garlic (minced)
• 2 cups Cabbage (shredded; acts as noodle substitute)
• 15 oz Tomato Sauce (plain canned tomato sauce, about 2 cups)
• 1 teaspoon Salt (added to meat early; extra to taste for electrolytes)
• 0.5 teaspoon Black Pepper (freshly ground, added to pork belly)

Instructions

1. Prep Ingredients

   Dice the pork belly into bite‑size pieces, dice the green bell pepper, dice the onions large, mince the garlic, and shred the cabbage.

   Time: PT5M

2. Crisp Pork Belly

   Heat the sauté pan over medium‑high heat. Add the pork belly pieces, season with salt and pepper, and cook until the fat renders and the pieces are crispy, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

3. Brown Ground Lamb

   Push the pork belly to the side of the pan, add the ground lamb, break it up, and brown for about 5 minutes, turning down the heat if it starts to burn.

   Time: PT5M

   Temperature: Medium

4. Add Vegetables

   Stir in the diced green pepper, onions, and minced garlic. Cook, stirring occasionally, until the onions begin to soften, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Steam Cabbage

   Add the shredded cabbage, cover the pan with the lid, and let steam for 5 minutes until the cabbage is wilted and tender.

   Time: PT5M

   Temperature: Medium

6. Add Tomato Sauce

   Uncover, pour in the 15‑oz canned tomato sauce, stir to combine, and simmer for another 5 minutes to meld flavors.

   Time: PT5M

   Temperature: Medium

7. Finish and Serve

   Remove from heat, let rest 2 minutes, then portion into bowls. Garnish with fresh herbs if desired.

   Time: PT2M

Nutrition Facts

Calories

284

Protein

25 g

Carbohydrates

8 g

Fat

20 g

Fiber

3 g