Add the lamb, prepared turnip, and sliced or quartered mushrooms to an Instant Pot or slow cooker bowl.
Next, add beef broth, onion powder, garlic paste, salt and pepper. Stir well.
Cook on a high heat for 3 hours, or low heat for 6 hours (slow cooker setting if using the Instant Pot).
Check for seasoning again and add more if needed. Use a slotted spoon to transfer the lamb and vegetables to a serving dish, then spoon over some of the sauce. Note - if you wish a slightly thicker liquid, whisk in a pinch of xanthan gum after you have removed the lamb and veggies.
Garnish with chopped fresh flat-leaf parsley.
4g net carbs per serving (quarter of the whole recipe)