Try this Fall Lamb and Vegetable Stew recipe, or contribute your own.
Suggest a better descriptionPeel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice potatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 hours. (Dont peek. Lifting the lid prolongs cooking time.) Turn to high. Blend flour and butter, then shape into small balls. Drop into stew and cook, stirring several times, until thickened. Serve over hot noodles or rice. Source: _Womans Day All Appliance Cookbook #1_ Posted on GEnie by C.SVITEK [Cathy], Jan 19, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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Serving Size: 1 Serving (646g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 727 | ||
Calories from Fat: 413 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.9g | 61 % | |
Saturated Fat 22.5g | 113 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 166.7mg | 51 % | |
Sodium 533.8mg | 18 % | |
Potassium 1539.7mg | 41 % | |
Total Carbohydrate 30.9g | 9 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 25.2g | ||
Protein 47.8g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 727
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