Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add onion and garlic and cook for a few minutes. Add flour andd stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender. Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and onions and continue cooking until peas are tender, about 10-15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1198g)|
|Recipe Makes: 6|
|Calories from Fat: 891 (58%)|
|Amt Per Serving||% DV|
|Total Fat 99g||132 %|
|Saturated Fat 41.2g||206 %|
|Monounsaturated Fat 41.4g|
|Polyunsanturated Fat 9g|
|Cholesterol 377.4mg||116 %|
|Sodium 1121mg||39 %|
|Potassium 2877.5mg||76 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 35.8g|
|Protein 112g||160 %|
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: 1535
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