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Aegean Lamb Stew Recipe
|Vegetable oil||1 Tablespoon|
|Lamb with bones||2 Pound, cut into large pieces (For Stew)|
|Onion||1 Large, sliced|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes||28 Ounce, undrained (1 Can)|
|Ground cinnamon||1⁄2 Teaspoon|
|Pepper sauce||1⁄2 Teaspoon|
|Ground cloves||1 Pinch|
|New potatoes||6 , cut into chunks|
|Eggplant||1 Small, cut into 1 inch pieces|
|Zucchini||1 , cut into 3/4-inch pieces|
Serving size: Complete recipe
Calories 2352 Calories from Fat 664
% Daily Value*
Total Fat 74 g114.1%
Saturated Fat 24.6 g123.1%
Trans Fat 0 g
Cholesterol 580.5 mg
Sodium 4629.7 mg192.9%
Total Carbohydrates 207 g68.9%
Dietary Fiber 50 g199.8%
Sugars 25.3 g
Protein 217 g434.6%
Vitamin A 122.3% Vitamin C 337%
Calcium 66.9% Iron 175.6%
*Based on a 2000 Calorie diet
Add lamb, a few pieces at a time; brown on all sides.
Arrange lamb in 3-quart casserole.
Drain off all but 1 tablespoon fat from skillet; cook onion and garlic 5 minutes or until tender.
Add tomatoes; stir up bits from bottom of skillet.
Stir in cinnamon, turmeric, Tabasco sauce, salt and cloves.
Pour mixture over lamb.
Stir in potatoes.
Cover; bake 30 minutes.
Stir in egg plant and zucchini.
Cover; cook 45 minutes longer or until meat and vegetables are tender.