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Microwave Lamb Stew Recipe
|Boneless lamb shoulder||2 1⁄2 Pound, cut into 1/2 inch cubes|
|Potatoes||2 , peeled and cut into 1 inch cubes|
|Carrots||2 Medium, peeled and cut into 2 inch cubes|
|Onion||1 Large, peeled and cut into 2 inch cubes|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Snipped parsley||2 Tablespoon|
|Instant beef bouillon granules||1 Tablespoon|
|Bouquet sauce||1⁄2 Teaspoon|
|Apples||2 Medium, cored, diced|
|Frozen peas||10 Ounce (1 Package)|
Calories 502 Calories from Fat 271
% Daily Value*
Total Fat 30 g46.3%
Saturated Fat 13.1 g65.4%
Trans Fat 0 g
Cholesterol 100.7 mg
Sodium 717.7 mg29.9%
Total Carbohydrates 30 g10%
Dietary Fiber 4.9 g19.7%
Sugars 8.6 g
Protein 28 g55.6%
Vitamin A 72.7% Vitamin C 44.7%
Calcium 6% Iron 20.7%
*Based on a 2000 Calorie diet
Add lamb, tossing to coat.
Stir in remaining ingredients except apples and peas; cover.
Microwave at High 10 minutes.
Reduce power to 50% (Medium).
Microwave, covered, 30 minutes, stirring every 10 minutes.
Add apples and peas.
Microwave, covered, 15 to 30 minutes, or until meat and vegetables are tender, stirring 2 or 3 times.
Spoon into two freezer containers.
Label and freeze no longer than 4 months.
To serve, remove from one container and place in 2-qt casserole.
Microwave at 70% (Medium-High) 20 to 28 minutes, or until heated, breaking apart as soon as possible and stirring 3 or 4 times during cooking.