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Glorious Lamb Stew Recipe
|Lamb||2 Pound, cubed|
|Garlic||1 Clove (5 gm), crushed|
|Tomato paste||2 Tablespoon|
|Celery stalks leaves||3 (Leaves Of 3 Celery Stalks)|
|Mushrooms||4 Medium, sliced|
|Potatoes||5 Medium, quartered|
|Cooked peas||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3631 Calories from Fat 1213
% Daily Value*
Total Fat 135 g207.3%
Saturated Fat 63.8 g318.9%
Trans Fat 0 g
Cholesterol 598.7 mg
Sodium 1642.6 mg68.4%
Total Carbohydrates 398 g132.5%
Dietary Fiber 65.5 g261.9%
Sugars 103.8 g
Protein 219 g438.3%
Vitamin A 870.9% Vitamin C 564.9%
Calcium 76.3% Iron 181.5%
*Based on a 2000 Calorie diet
Salt and pepper lamb cubes; brown in hot fat evenly on all sides.
Drain fat from pan; reserve.
Reduce heat; add garlic to lamb in skillet.
Sprinkle flour over lamb and garlic; cook, stirring, until blended well.
Add 2 cups water and tomato paste to lamb mixture, blending well; bring to a boil.
Pour mixture into 3-quart casserole.
Dice 1 carrot; tie onion slices, carrot, celery leaves, bay leaf and parsley in cloth bag.
Add to casserole.
Bake, covered, at 325 degrees for 30 minutes; remove bag.
Heat reserved fat in skillet; cook mushrooms gently for 3 minutes.
Remove from skillet.
Cut remaining carrots into quarters; add to skillet with onions.
Sprinkle sugar over carrots and onions; cook until glazed.
Add mushrooms, glazed vegetables and potatoes to lamb mixture.
Bake, covered, for 1 hour longer or until lamb and vegetables are tender.
Pour in sherry and peas just before serving.