Mediterranean Lamb Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
650g boned lean lamb1 1/2 tbsn olive oil2 cloves garlic1 tbspn plain flour2 tspn chopped rosemary250ml beef stock350ml tomato juice1 can chickpeas drained and rinsed2 zucchini sliced20 cherry tomatoes halvedpinch ground black pepper2 tspn chopped basil
Trim all fat from lamb and cut into 1" cubes.
In a flameproof casserole dish heat the oil and add the onions and garlic. Fry for 5 minutes then remove from dish.
Add lamb to dish and cook until brown all over, sprinkle with the flour and rosemary and cook for another minute.
Add the stock and the tomato juice and place in a low over (150) for 1 hour. Stir in the chickpeas and cook for another hour. Add the zuccini and the tomatoes, pepper and basil. Add extra stock if too thick. Serve hot
Number of Servings: 6
Recipe submitted by SparkPeople user DORIS76.
In a flameproof casserole dish heat the oil and add the onions and garlic. Fry for 5 minutes then remove from dish.
Add lamb to dish and cook until brown all over, sprinkle with the flour and rosemary and cook for another minute.
Add the stock and the tomato juice and place in a low over (150) for 1 hour. Stir in the chickpeas and cook for another hour. Add the zuccini and the tomatoes, pepper and basil. Add extra stock if too thick. Serve hot
Number of Servings: 6
Recipe submitted by SparkPeople user DORIS76.
Nutritional Info Amount Per Serving
- Calories: 138.4
- Total Fat: 5.0 g
- Cholesterol: 10.8 mg
- Sodium: 225.8 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 3.1 g
- Protein: 7.3 g
Member Reviews
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OCEANSOUNDS
OK, this was AWESOME!
I used a crock pot, so I put all the ingredients in at once except the zucchini, which I put in with 1 hour to go. I put the crock pot on "high" 6 hours. Also, I cut down the spice to 1 tsp rosemary & basil (crock pots amplify) and put in THREE cloves garlic (cuz I love it! - 8/6/08