Commonly referred to as the "lamb stewy thing" at our house, this is a recipe of Spanish origin. I often add a carrot and garnish with chopped fresh parsley just to brighten the dish up.
Preheat oven to 375F. In a bowl, combine vegetables, herbs and salt and pepper. Heat half the mixture in a large oven-proof casserole. Brown lamb in a skillet and add to casserole. Deglaze skillet with white wine and add wine to casserole. Cover with remaining vegetables and add enough water to almost cover vegetables. Bring to a boil. Cover and cook in oven for 30 minutes. Remove lid and cook for 1 hour more or until lamb is tender. Add extra water if dish seems too dry. Garnish with parsley.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 170 | ||
Calories from Fat: 6 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 110.9mg | 4 % | |
Potassium 1090.3mg | 29 % | |
Total Carbohydrate 36g | 11 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 26g | ||
Protein 7.6g | 11 % | |
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: 170
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