Try this Lamb and Vegetable Stew recipe, or contribute your own.
Suggest a better descriptionPeel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice potatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 hours. (Dont peek. Lifting the lid prolongs cooking time. ) Turn to high. Blend flour and butter, then shape into small balls. Drop into stew and cook, stirring several times, until thickened.
Serve over hot noodles or rice. Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland
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Serving Size: 1 Serving (2773g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2987 | ||
Calories from Fat: 1700 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 188.9g | 252 % | |
Saturated Fat 91.5g | 458 % | |
Monounsaturated Fat 73.8g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 681.2mg | 210 % | |
Sodium 2254.9mg | 78 % | |
Potassium 6270.9mg | 165 % | |
Total Carbohydrate 119.8g | 35 % | |
Dietary Fiber 16.7g | 67 % | |
Sugars, other 103.1g | ||
Protein 199.2g | 285 % | |
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: 2987
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