IRISH LAMB STEW II
Makes about seven (1 1/4 cup) servings
• 1 tablespoon vegetable oil
• 1-pound leg of lamb, cut into 3/4-inch cubes
• 3 cups beef broth
• 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon dried rosemary or marjoram leaves
• 1/4 teaspoon pepper
• 2 cups peeled potatoes, cut into 1/2-inch cubes
• 1 1/2 cups carrots, cut into 1/2-inch slices
• 1 1/2 cups celery, cut into 1/2-inch slices
• 1/2 cup chopped onion
1. Heat oil in a large skillet over medium heat.
2. Add lamb and cook until brown, about 5 minutes.
3. Add beef broth, garlic, rosemary or marjoram, and pepper.
4. Bring to a boil; reduce heat to low. Cover and simmer 20 minutes or until meat is tender.
5. Stir in potatoes, carrots, celery, and onion.
6. Return to boiling; reduce heat. Cover; simmer about 30 minutes or until vegetables are tender.
Nutrition Information per serving:
Calories 171
Calories from Fat 53
Total Fat 5.9 g
Saturated Fat 1.8 g
Cholesterol 43 mg
Sodium 433 mg
Total Carbohydrate 13 g
Dietary Fiber 2g
Sugar 2 g
Protein 15 g
Vitamin A 329 RE
Vitamin C 12 mg
Calcium 32 mg
Iron 1.9 mg
Food & Nutrition Service, USDA
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