Dredge lamb in flour.
In a large pot heat oil and brown lamb and set aside
Add garlic and rosemary to pot and saute for 2 minutes.
Add carrots, potatoes, peppers, onions and tomatoes cover and cook until tender,
return lamb to the pot with the veg,
Add broth and wine and cook on a low heat for around two and a half hours until meat is very tender
Used good quality lamb
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 725 (72%)|
|Amt Per Serving||% DV|
|Total Fat 80.5g||107 %|
|Saturated Fat 36.6g||183 %|
|Monounsaturated Fat 33g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 102.1mg||31 %|
|Sodium 62.8mg||2 %|
|Potassium 1171.3mg||31 %|
|Total Carbohydrate 57.1g||17 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 50.8g|
|Protein 14.5g||21 %|
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Calories per serving: 1010
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