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Ingredients
- 1 1/2 to 2 c. potatoes, cut in bite size pcs, 2 to 3 med. potatoes
- 1/2 c. onion, coarsely minced
- 2 tbsp. butter
- 1 1/2 to 2 c. cooked lamb, cubed
- 1/2 c. fresh tomato, minced
- 1 teaspoon thyme
- 1 teaspoon dill
- 2 tbsp. flour
- 1/4 c. lowfat milk
- 1 c. lowfat sour cream
Directions
- Cook potatoes in salted water. In skillet saute/fry onion in butter. Add in lamb, tomato and spices. Cook till tomato is tender, about 10 min. With a lotted spoon remove onion, tomato and onion from skillet, leaving juice. Add in flour to juice; thicken. Add in lowfat milk. Add in lowfat sour cream. Add in lamb, tomatoes, onions and liquid removed potatoes. Simmer till hot through 5 - 10 min.
- This recipe is a great way to use up leftover roast lamb with herbs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 190 | 67% |
| Total Fat 21.39g | 27% |
| Saturated Fat 11.17g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 97mg | 4% |
| Potassium 382mg | 11% |
| Total Carbs 11.01g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.94g | 2% |
| Protein 11.55g | 18% |
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