Leftover Lamb Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp camelina or olive oil1 large onion, diced6 cloves garlic, minced6 oz carrots, chopped1 1/2 lbs red skinned new potatoes, halved or quartered if large1 lb roasted lamb meat, cubed1 (12 oz) can or bottle India Pale Ale2 cups water1 tbsp dried thyme1 tsp coarse-ground black peppersalt to taste3 tbsp brown Veloutine (or cornstarch + water for slurry)
Heat oil in a large, heavy bottomed Dutch oven over medium heat.
Add the onions and cook, stirring occasionally, for 15 minutes.
Add the garlic, carrots and potatoes and cook just until the garlic is fragrant, about 1 minute.
Add the lamb, IPA, water, thyme and pepper and bring to a boil.
Reduce heat, cover and simmer for 3 hours, until meat begins to fall apart and vegetables are tender.
Uncover, add salt to taste and bring to a boil.
Add Veloutine or cornstarch slurry and cook, stirring, until sauce is thickened.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Add the onions and cook, stirring occasionally, for 15 minutes.
Add the garlic, carrots and potatoes and cook just until the garlic is fragrant, about 1 minute.
Add the lamb, IPA, water, thyme and pepper and bring to a boil.
Reduce heat, cover and simmer for 3 hours, until meat begins to fall apart and vegetables are tender.
Uncover, add salt to taste and bring to a boil.
Add Veloutine or cornstarch slurry and cook, stirring, until sauce is thickened.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 345.6
- Total Fat: 12.3 g
- Cholesterol: 67.5 mg
- Sodium: 81.2 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 3.4 g
- Protein: 23.5 g
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