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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 332.7
  • Total Fat: 6.9 g
  • Cholesterol: 78.0 mg
  • Sodium: 596.0 mg
  • Total Carbs: 38.9 g
  • Dietary Fiber: 6.4 g
  • Protein: 28.9 g

View full nutritional breakdown of Simple lamb stew calories by ingredient
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Simple lamb stew

Submitted by: THE-MORE-GIRL
Simple lamb stew

Introduction

I ended up with 600g (roughly a pound and a third) of lamb after taking off all the fat from a boneless leg roast, so I'm guessing the roast was around 1.5 pounds, but this recipe doesn't require precision, so use what you have. All the quantities are that way with stew, and since the only seasoning here is salt and pepper, you won't mess anything up if you mess with the ratios. I ended up with 600g (roughly a pound and a third) of lamb after taking off all the fat from a boneless leg roast, so I'm guessing the roast was around 1.5 pounds, but this recipe doesn't require precision, so use what you have. All the quantities are that way with stew, and since the only seasoning here is salt and pepper, you won't mess anything up if you mess with the ratios.
Number of Servings: 5

Ingredients

    1-2 pounds lamb, cubed
    1 large onion, chopped
    3 ribs celery, sliced
    3 cloves garlic, chopped
    2 medium parsnips, chopped
    1 teaspoon of salt, or to taste
    pepper to taste
    4 cups (1 quart) water or stock (I used water)
    6-8 medium red potatoes, cubed

Directions

Heat up a heavy-bottomed, wide pot. Put the lamb cubes in one layer on the bottom of the pan and allow to sear for two minutes without disturbing. Stir and sear on the other side (don't be too worried if it's not exactly seared all around. Add the onions, garlic, celery, parsnips, salt, pepper, and water/stock (in other words, everything but the potatoes). Bring to a boil and turn down the heat. Simmer gently, covered, for 1-2 hours. An hour or so before you plan to serve the stew, add the potatoes and stir. If the stew has gone dry, add more water if you like, then re-cover the pot and cook on low until the potatoes are done. Serve. Freezes well.

Serving Size: Makes five 2-cup servings (or, obviously, ten 1-cup ones)

Number of Servings: 5

Recipe submitted by SparkPeople user THE-MORE-GIRL.






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