Try this Chunky Lamb Stew recipe, or contribute your own.
Suggest a better descriptionCut carrots diagonally into 3/4" chunks. Peel and cut potatoes and turnips into 1 1/2" chunks. Trim any fat from lamb. In 5 qt. Dutch oven over med-high heat, in hot oil, cook lamb, sprinkled with salt, until lamb is browned on all sides. With slotted spoon, remove lamb to bowl. In drippings remaining in Dutch oven over med-high heat, cook celery and onion until lightly browned. Return lamb to Dutch oven; stirin stewed tomatoes, beef broth, and 1 cup water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 25 minutes. After lamb has cooked 25 min., add potatoes, carrots, turnigps, soy sauce, sugar and Gravy master; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 min. longer or until meat and vegetables are fork-tender. In cup, with fork, mix flour and 2 tbs. water until blended. Stir flour mixture into meat mixture; cook over med-high heat until mixture boils and thichens slightly. Stir in peas; heat through. Sprinkle with lemon peel and chopped parsley to serve. Yield: 6 main-dish servings Nutritional information per serving: 330 calories, 7g fat, 49mg cholesterol, 935mg sodium. Calories from fat: 19%.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 190 | ||
Calories from Fat: 23 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 184.4mg | 6 % | |
Potassium 816.9mg | 21 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 33.7g | ||
Protein 4.4g | 6 % | |
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: 190
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