Armenian-Style Ground Lamb Stew
In large saucepan, heat oil over medium-high heat; fry onions until golden brown, 10 to 12 minutes. Add lamb and garlic; fry, stirring and breaking up lamb with wooden spoon, until seared, about 5 minutes. Push onion mixture to side of pan; in centre, fry tomato paste until darkened slightly, 1 to 2 minutes.
Stir in carrots, turnip, sweet pepper, bay leaf, allspice, cumin, black and cayenne peppers, cinnamon and all but 2 tbsp/30 mL of the parsley; sauté until carrots and turnip are slightly softened, 4 to 5 minutes.
Stir in salt and 1 cup/250 mL water; reduce heat and simmer, covered, until vegetables are softened and flavours are blended, about 30 minutes. Remove bay leaf; stir in lemon juice and remaining parsley
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 30 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.3mg | 1 % | |
Potassium 161.4mg | 4 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 5.4g | ||
Protein 0.8g | 1 % | |
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: 30
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