2tbspgoat, sheep or buffalo butteryou can use grass-fed cow's butter
1tbspred paprika powder
1tspdry oregano
1tspCeylon cinnamon
2wholebay leaves
2tbspolive oil
1tbspdried parsleyyou can use freshly chopped
1tspred, black and white pepper mixturefreshly ground
Zoodles
150g (7 oz)zucchinicut into zoodles
1tbspgoat, sheep or buffalo butteryou can use grass-fed cow's butter
1pinchsea salt
1/2tspturmeric
1/3tspblack pepperfreshly grated
1tspdried dill
Garnish
2tbspaged goat cheese (you can use parmesan)freshly grated
Instructions
Finely chop the garlic and saute it in a deep skillet or a wok with butter. Add cubed veal and stir with a wooden spoon until the meat is brown from all sides. Now add red paprika powder, sea salt, cinnamon and oregano. Keep steering.
Pour 1/2 cup of warm water over the meat, add 2 bay leaves, cover the skillet with a lid and cook for 10 minutes at medium temperature. Stir occasionally and add more water if needed. Cook for another 10 minutes.
At the end of cooking, remove the Stifado from the heat, add olive oil and stir. Now add black pepper and dried parsley.
For the zoodles, peel and cut the zucchini with a spiraliser or a vegetable peeler. melt the butter and gently sauté the zoodles in it. Add all the spices and be very careful with stirring so that the zoodles don't break. They don't need more than 3 minutes to be ready.
Serve the zoodles as a side dish to your Stifado: Sprinkle with freshly grated aged goat cheese, parsley or dill.
Notes
If you are not strictly Keto but you still eat low carb, you can add a few small onions and use red dry wine instead of water.