Left Over Lamb Casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Left Over Lamb Casserole calories by ingredient
Introduction
A mixture of leftovers to make a yummy, warming stew.The amounts are mainly approximates because of using leftovers. They are there to show how the nutritional data was formulated. A mixture of leftovers to make a yummy, warming stew.
The amounts are mainly approximates because of using leftovers. They are there to show how the nutritional data was formulated.
Number of Servings: 8
Ingredients
-
2 Carrots
1 Leek
I Large Onion
Approx. 400g Mushrooms
Some Left over Chillies (6/7 small)
4 Cloves Garlic
approx. 500g Vegetable stock
Red Wine & Tomato Sauce
Approx. 612g Lamb
Approx. 100g leftover Peas
Directions
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.
Member Ratings For This Recipe
-
MARYLAMBETH
