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Lamb And Carrot Stew Recipe
|Lamb||2 Pound (Lean)|
|Water||2 Cup (32 tbs)|
|Whole black peppercorns||5|
|Potatoes||4 , cubed|
|Carrots||1 Pound, cut into 0.5 inch slices|
|Kohlrabi||1⁄2 Pound, cut into 1 inch cubes|
|Caraway seeds||1⁄2 Teaspoon|
|Leek/3 scallions, cut into 0.5 inch slices||1|
|Chopped parsley||1 Tablespoon|
Calories 499 Calories from Fat 201
% Daily Value*
Total Fat 22 g34.3%
Saturated Fat 10.5 g52.7%
Trans Fat 0 g
Cholesterol 99.8 mg33.3%
Sodium 814.6 mg33.9%
Total Carbohydrates 43 g14.4%
Dietary Fiber 7.9 g31.5%
Sugars 8.4 g
Protein 33 g65.7%
Vitamin A 272.7% Vitamin C 108.1%
Calcium 10.6% Iron 29.6%
*Based on a 2000 Calorie diet
Cover and cook on low about 10 hours.
Add leek and parsley the last 1/2 hour of cooking.
Remove meat; cut into 1 inch cubes and return to vegetables.
Serve very hot in bowls.
Gravy may be poured into a saucepan and thickened with a flour water paste if a thickened gravy is desired.
It will not, however, be brown, as meat was not browned before cooking.