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Add a photoServings: 8
Ingredients
- 1Â 1/2 lb boneless lamb leg or possibly shoulder cut 1" cubes
- 1 Tbsp. extra virgin olive oil
- 1 sm yellow onion sliced
- 3 x garlic cloves crushed
- 1 sprg fresh rosemary
- 2 sprg fresh thyme
- 1 Tbsp. tomato paste
- 2 x bay leaves
- 5 c. beef stock
- 2 lrg carrots peeled, and
- Â Â cut into 1" cubes
- 2 lrg red potatoes unpeeled, and
- Â Â cut into wedges
- 1 whl mushrooms with stems (4 ounces)
- 2 Tbsp. red vinegar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- In a medium pot, stir lamb cubes in warm oil. When well-browned, add in onions and garlic and cook till onions are golden brown. Add in tomato paste, rosemary, thyme and bay leaves and cook for another 3 min. Add in beef stock, bring to a boil and simmer for 40 min.
- Add in carrots, mushrooms and potatoes and simmer for another 20 min. Make sure potatoes are not overcooked. Add in vinegar, salt and pepper. Remove bay leaves, thyme and rosemary.
- Serve over pasta or possibly rice.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 8 servings | |
| Calories 245 | |
| Calories from Fat 106 | 43% |
| Total Fat 11.85g | 15% |
| Saturated Fat 4.59g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 561mg | 23% |
| Potassium 775mg | 22% |
| Total Carbs 18.18g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.33g | 2% |
| Protein 16.2g | 26% |
