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Add a photoServings: 6
Ingredients
- 1 kg middle neck of lamb
- 50 gm butter
- 2 x onions sliced
- 150 ml red wine
- 4 tsp paprika
- 2 Tbsp. tomato puree salt
- 400 gm can minced tomatoes
- 6 Tbsp. plain lowfat yoghurt minced parsley to garnish
Directions
- Trim the lamb and cut into cubes.
- Heat the butter in a frying pan and brown the meat on all sides.
- Drain and put in a casserole dish.
- Add in the onions to the pan and cook to soften.
- Sprinkle on the paprika and stir well gradually adding the wine and the tomato puree. Season and pour over the lamb.
- Add in the tomatoes to the dish.
- Cover bring to the boil and transfer to the simmering ovenfor about 2 hrs or possibly the electric ovenat 150C. Just before serving stir in the lowfat yoghurt and sprinkle with parsley.
- A lamb and paprika stew topped off with plain lowfat yoghurt to make a creamy sauce. Serve with noodles or possibly creamy mashed potatoes.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 7488g | |
| Recipe makes 6 servings | |
| Calories 1367 | |
| Calories from Fat 146 | 11% |
| Total Fat 17.1g | 21% |
| Saturated Fat 6.13g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 10661mg | 444% |
| Potassium 14073mg | 402% |
| Total Carbs 301.7g | 80% |
| Dietary Fiber 75.2g | 251% |
| Sugars 178.79g | 119% |
| Protein 59.0g | 94% |
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