SparkPeople Advertisers Keep the Site Free

4 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 231.1
  • Total Fat: 9.3 g
  • Cholesterol: 27.6 mg
  • Sodium: 214.9 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 11.6 g

View full nutritional breakdown of Ground Lamb and Vegetable Stew calories by ingredient
Report Inappropriate Recipe

Ground Lamb and Vegetable Stew

Submitted by: DTCELLO

Introduction

Use lean, ground lamb for this tasty soup. Drain any fat when indicated to make this stew even lower in fat. Makes 12 - 1 Cup servings. Use lean, ground lamb for this tasty soup. Drain any fat when indicated to make this stew even lower in fat. Makes 12 - 1 Cup servings.
Number of Servings: 12

Ingredients

    2 - 3 TB olive oil (optional, if needed to brown lamb)
    1 lb ground lamb, lean
    1 C onions chopped
    4 cloves garlic or more to taste
    1 TB each paprika, cumin and tandoori masala seasoning
    a few shakes of garlic powder
    2 C sliced potato (I use small reds)
    1/2 C red wine
    1 14oz can diced tomatoes, no salt
    1 15 oz can great northern beans
    2 C frozen corn
    2 C frozen peas
    1 tsp. Better Than Bouillon Beef Base
    1 tsp. Better Than Bouillon Vegetable Base

Directions

Makes 12 - 1 Cup servings.

Heat pan, begin to brown lamb, add a little olive oil, if needed, depending upon the leanness of your lamb. Add onions and garlic. Continue to simmer until lamb is brown. Drain oil from mixture.

Slice or chop potatoes with peelings and put into pan with 1/2 C red wine and enough water so potatoes are in liquid, but not all covered. Add all spices plus vegetable and beef bouillon concentrates. Simmer until potatoes are nearly done with lid on pan.

Add frozen veggies, adding enough water again, just to allow all so simmer. With lid on, simmer for 5 minutes.

Remove lid and add canned tomatoes and drained, rinsed beans. Simmer only until beans are heated through.

Adjust seasonings. Serve.



Number of Servings: 12

Recipe submitted by SparkPeople user DTCELLO.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • I used purple fingerling potatoes and canned English peas and corn instead of frozen - Also skipped one of the boullions to lower sodium. My husband liked and so did I - will be making this again. - 2/8/11

    Was this review helpful?   yes  No
  • This recipe was very easy to make and tasted very good. It is great for a cold winter night and for company. Even my picky eaters ate all of the soup given to them. - 2/1/11

    Was this review helpful?   yes  No