Lamb Stew
Total Calories per Serving:
360
Fat Calories per Serving:
97
Percent Fat Calories per Serving:
26.94%
Portion -
1 - 1/2 cup
Recipe serves four
Ingredients
1 ½ pounds of lamb neck bones (2 large neck bones per serving or 3 small neck bones per serving)
4 medium potatoes, peeled and cut into bite sized pieces (21 oz total)
1 tbl oil
½ cup of flour
1 cup of diced onions
½ cup of frozen green peas
1/3 cup of sliced baby carrots
9 cups of water (enough to cover meat while cooking)
Less than ¼ tsp of thyme
Salt to taste
Ground black pepper to taste
1 bay leaf
Directions
Season lamb with salt and pepper and dust lightly with flour on all sides. Preheat large saucepan over medium heat. Add oil. Brown lamb on all sides. Add water, onions, bay leaf, thyme, salt and pepper.
Cover and simmer over medium heat for two hours until lamb is tender.
Add potatoes. Simmer for 15 minutes, then add carrot slices. Simmer for 5 minutes. Check to see when potatoes are tender then add carrots. Simmer for 5 minutes then add green peas. Simmer for five minutes. Remove from heat and serve.
| Nutrition Data |
| Serving Size |
1 - 1/2 cup |
| Total Calories |
360 |
| Calories from Fat |
97 |
| % Daily Value |
| Total Fat Grams |
11 |
17.23% |
| Saturated Fat Grams |
0.0249 | |
| Trans Fat Grams |
0 | |
| Polyunsaturated Fat Grams |
2 | |
| Monounsaturated Fat Grams |
3.0261 | |
| Cholesterol MG |
70.59999999 | |
| Sodium MG |
538.70000001 | |
| Total Carbs |
46 |
15.33% |
| Fiber Grams |
1 | |
| Sugar Grams |
1 | |
| Protein Grams |
24.35 |
|
|
|
