In a 7- to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours. To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour. In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated. Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper. Yield: 8 to 10 servings NOTES : (Recipes adapted from Gourmet Magazine) Posted to MC-Recipe Digest V1 #369, by Angele Freeman
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|Serving Size: 1 Serving (4937g)|
|Recipe Makes: 1|
|Calories from Fat: 2671 (52%)|
|Amt Per Serving||% DV|
|Total Fat 296.8g||396 %|
|Saturated Fat 112.3g||561 %|
|Monounsaturated Fat 127.5g|
|Polyunsanturated Fat 32.2g|
|Cholesterol 954.2mg||294 %|
|Sodium 7602.1mg||262 %|
|Potassium 11562.1mg||304 %|
|Total Carbohydrate 332.3g||98 %|
|Dietary Fiber 49.4g||197 %|
|Sugars, other 283g|
|Protein 275.8g||394 %|
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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: 5125
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