Ground Lamb and Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 - 3 TB olive oil (optional, if needed to brown lamb)1 lb ground lamb, lean1 C onions chopped4 cloves garlic or more to taste1 TB each paprika, cumin and tandoori masala seasoninga few shakes of garlic powder2 C sliced potato (I use small reds)1/2 C red wine1 14oz can diced tomatoes, no salt1 15 oz can great northern beans2 C frozen corn2 C frozen peas1 tsp. Better Than Bouillon Beef Base1 tsp. Better Than Bouillon Vegetable Base
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.
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.
Nutritional Info 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
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