Bermuda Lamb Stew Recipe

Summary

Servings6Cuisine
Interest Group

Ingredients

 Boneless lamb shoulder2 Pound, cubed
 Bermuda onion1 , thinly sliced and separated into rings
 Shredded lettuce2 Cup (32 tbs)
 Ripe tomatoes2 Medium, chopped
 Peas2 Pound (2 Cups - Fresh Shelled Or Frozen Thawed)
 Yellow squash2 Medium, cut into 2-inch pieces
 Salt2 Teaspoon
 Rosemary leaves1⁄2 Teaspoon, crumbled
 Ground pepper1⁄4 Teaspoon
 Instant chicken broth1 Teaspoon
 Hot water1 Cup (16 tbs)
 Cornstarch3 Tablespoon

Nutrition Facts

Serving size

Calories 645 Calories from Fat 293

% Daily Value*

Total Fat 33 g51.4%

Saturated Fat 14 g69.9%

Trans Fat 0 g

Cholesterol 107.4 mg

Sodium 785 mg32.7%

Total Carbohydrates 48 g16%

Dietary Fiber 14.1 g56.4%

Sugars 20.2 g

Protein 41 g81.3%

Vitamin A 148.9% Vitamin C 134.9%

Calcium 10.1% Iron 30.8%

*Based on a 2000 Calorie diet

Directions

1 Trim all excess fat from lamb.
Place lamb in the bottom of an electric slow cooker; add onion rings, lettuce, tomatoes, peas, squash, salt, rosemary and pepper to cover lamb.
2 Dissolve instant broth in hot water in a 2-cup measure; pour over meat and vegetables; stir to mix well; cover.
3 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until lamb is tender.
4 Turn heat control to high (290° to 300°).
Combine cornstarch and 1/3 cup cold water in a cup; stir into liquid until well-blended.
Cover; simmer 15 minutes longer, until bubbly-hot.
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