Left Over Lamb Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Carrots1 LeekI Large OnionApprox. 400g MushroomsSome Left over Chillies (6/7 small)4 Cloves Garlicapprox. 500g Vegetable stockRed Wine & Tomato SauceApprox. 612g LambApprox. 100g leftover Peas
Chop up all Vegetables and lamb into bite size pieces.
Fry off Onion, Leek, Garlic and Chilies until soft with a tablespoon of Olive Oil.
Add Mushrooms, Carrots, Red Wine & Tomato Sauce and approx 500g vegetable stock and bring to the boil. Turn down the heat and simmer for 15 mins.
Add Peas and Lamb and cook for a further 5 to 10 mins.
Ready to Eat or be reheated at a later date.
Number of Servings: 8
Recipe submitted by SparkPeople user VELVETRUTH.
Fry off Onion, Leek, Garlic and Chilies until soft with a tablespoon of Olive Oil.
Add Mushrooms, Carrots, Red Wine & Tomato Sauce and approx 500g vegetable stock and bring to the boil. Turn down the heat and simmer for 15 mins.
Add Peas and Lamb and cook for a further 5 to 10 mins.
Ready to Eat or be reheated at a later date.
Number of Servings: 8
Recipe submitted by SparkPeople user VELVETRUTH.
Nutritional Info Amount Per Serving
- Calories: 180.1
- Total Fat: 6.4 g
- Cholesterol: 49.7 mg
- Sodium: 152.0 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.6 g
- Protein: 18.8 g
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