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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 369.3
  • Total Fat: 16.4 g
  • Cholesterol: 57.9 mg
  • Sodium: 1,478.7 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 8.1 g
  • Protein: 27.2 g

View full nutritional breakdown of Lamb Stew tomato base calories by ingredient
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Lamb Stew tomato base

Submitted by: JENUSSBAUM

Introduction

A healthy way to use leftover lamb A healthy way to use leftover lamb
Number of Servings: 8

Ingredients

    1 cup carrots chopped
    1 cup celery chopped
    .5 cup onion chopped
    1.5 to 2 cups bok choy chopped
    2 cups mushrooms sliced
    1 TBLS Olive Oil
    1 TBLS Greek Seasoning (I use Penzey's brand)
    1 pound lamb approximately
    1 can dark red kidney beans rinsed
    1 carton on 4 cups chicken broth low sodium
    2 cans tomato paste
    2 cans sliced roma tomatoes italian style

Directions

Heat oil and sautee the veggies until becoming tender. Add the meat and heat through. Add the Greek seasoning. Stir in the tomato paste and canned tomatoes. Add in the kidney beans and chicken broth. Simmer to heat through or longer to blend flavors more. I simmered for about an hour.

*just a note about the sodium content on the nutirition info. I could not find low sodium options when selecting from the draw down lists, so it is actually a lot lower in sodium that the calculation indicates.

Number of Servings: 8

Recipe submitted by SparkPeople user JENUSSBAUM.






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Member Ratings For This Recipe

  • I just made this with some leftover lamb from Christmas Eve. I doubled the veggies and added a cubed sweet potato and a drained can of green beans. Substituted cabbage for buk choy. It was too thick, so I added low-sodium V-8 til I got the consistency I wanted. Delicious. Served it over ww noodles. - 12/26/09

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