Veggie packed lamb stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
400 gram lamb fillet, diced (I actually used lamb shoulder dice and trimmed off ALL visible fat, ie about one third of the meat - this gives a cut that is lean but becomes tender with cooking)350 gram Lotatoes (40% Lower Carb Potato), cut into large chunks640 grams Carrots, cut into large chunks130 grams Parsnips, cut into large chunks 500 grams Mushrooms, quartered 2 tbsp Extra Virgin Olive Oil 2.25 cup Vegetable Stock 200 grams Onions, raw, finely diced 250 mL Red Wine 2 tbsp tomate PASTE 550 grams Butternut Squash, cut into large chunks
Fry onion and sage in the oil till onion translucent.
Add lamb and cook till browned
Add wine, bring to boil, add all other ingredients and cook on stove or in 180 degree celcius oven until meat and vegetables tender.
Season to taste and serve.
Serving Size: 6
Add lamb and cook till browned
Add wine, bring to boil, add all other ingredients and cook on stove or in 180 degree celcius oven until meat and vegetables tender.
Season to taste and serve.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 318.0
- Total Fat: 7.8 g
- Cholesterol: 44.0 mg
- Sodium: 388.5 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 9.1 g
- Protein: 21.2 g
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