Veggie packed lamb stew
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Veggie packed lamb stew calories by ingredient
Introduction
A heart but low calorie stew packed with nutritious vegetables A heart but low calorie stew packed with nutritious vegetablesNumber 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 chunks
640 grams Carrots, cut into large chunks
130 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
Tips
Cooking time depends on cut of meat and size of both vegetable and meat chunks. Cook till everything is tender and add water if it starts to have too little liquid.
Directions
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