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Savory Lamb Recipe
|Lamb||2 Pound, cubed (1 Kilogram)|
|Seasoned flour||2 Ounce (50 Gram)|
|Cooking oil||45 Milliliter (3 Tablespoon)|
|Onions||2 , chopped|
|Condensed tomato soup||15 Ounce (1 Can, 425 Gram)|
|Beef stock||10 Fluid Ounce (300 Milliliter)|
|Sherry||30 Milliliter (2 Tablespoon)|
|Brown sugar||15 Milliliter (1 Tablespoon)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Worcestershire sauce||15 Milliliter (1 Tablespoon)|
|Dry mustard||2 Teaspoon|
|Carrots||2 , chopped|
|Turnip||1 , chopped|
|Celery stalks||4 , chopped|
|Red pepper||1 , pith and seeds removed and chopped|
|Green pepper||1 , pith and seeds removed and chopped|
Serving size: Complete recipe
Calories 3179 Calories from Fat 1596
% Daily Value*
Total Fat 179 g274.8%
Saturated Fat 69.5 g347.6%
Trans Fat 0 g
Cholesterol 598.7 mg199.6%
Sodium 3257.5 mg135.7%
Total Carbohydrates 192 g64%
Dietary Fiber 22.6 g90.2%
Sugars 86 g
Protein 193 g386.2%
Vitamin A 540.5% Vitamin C 609.6%
Calcium 38.1% Iron 133.3%
*Based on a 2000 Calorie diet
Heat the oil in a saucepan.
Add the lamb cubes and onions and fry until the lamb is evenly browned.
Add all the remaining ingredients, except the vegetables, and bring to the boil.
Cover and simmer for 1 hour.
Stir in the vegetables, re-cover and continue to simmer for 30 to 45 minutes, or until the lamb is tender and the vegetables are cooked.