Lamb Stew Recipe

Summary

Preparation Time10 MinCooking Time2 Hr 10 Min
Ready In2 Hr 20 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Lamb cubes/Shank / breast / neck / shoulder2 Pound
 Flour2 Tablespoon
 Fat2 Tablespoon
 Hot water1 Cup (16 tbs)
 Potatoes6
 Carrots6
 Onions3
 Turnips4
 Peas1 Cup (16 tbs)
 Tomatoes3
 Flour1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 1070 Calories from Fat 374

% Daily Value*

Total Fat 42 g63.9%

Saturated Fat 18.2 g90.8%

Trans Fat 0 g

Cholesterol 156 mg

Sodium 410.1 mg17.1%

Total Carbohydrates 120 g40%

Dietary Fiber 17.1 g68.5%

Sugars 20.3 g

Protein 57 g115%

Vitamin A 326.8% Vitamin C 206.6%

Calcium 17.7% Iron 54.1%

*Based on a 2000 Calorie diet

Directions

MAKING
1.First, dredge lamb with flour
2.In a pan, brown the lamb in hot fat
3.Season with salt and pepper
4.Cover with water and simmer until nearly tender, 1-1 1/2 hours
5.Now add peeled vegetables, except tomatoes, whole or cut in cumber
6.Simmer for 30 minutes
7.Now add tomatoes and simmer for 10 minutes
8.Mix a little flour with water to a smooth paste and add enough to the liquid to thicken slightly

SERVING
9.Serve with rice
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