Lamb and Vegetable stew

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 175.5
  • Total Fat: 7.2 g
  • Cholesterol: 16.6 mg
  • Sodium: 408.2 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 8.1 g

View full nutritional breakdown of Lamb and Vegetable stew calories by ingredient
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Number of Servings: 10


    1/2 pound ground lamb
    1 c chopped onion
    2 shallots chopped
    2 garlic cloves chopped
    1 Tblsp ground cumin (less if you like)
    1 tsp ground red pepper (less or omit if you like)
    1 tsp fresh ground black pepper
    1/2 tsp salt
    1 seven to eight inch carrot chopped
    1 medium eggplant 3-4 c cubes
    1 can tomato sauce
    1 can garbanzo beans (drained)
    1 bag braising greens
    2 ears of fresh sweet corn
    1 garlic clove thinly sliced


Saute lamb, onion, chopped garlic, shallots and chopped carrot.

Add the cubed eggplant and continue stirring occasionally. Add the spices.

When eggplant is tender add the tomato sauce and drained garbanzo beans.

in heavy bottomed skillet heat olive oil and cook the corn on all sides until done (you want a few browned places). Remove and cool. Cool the pant until the sliced garlic cooks but does not brown when you add it.

Cut the corn from the cob and scrape the germ from the cob, add to the stew.

Dump the greens on top and put a lid on until greens are wilted then stir in. Simmer just until greens are done.

Number of Servings: 10

Recipe submitted by SparkPeople user GAILNTHENSOME.

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