Lamb-Vegetable Supper |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 1 pound boneless lamb, cut in 1-inch cubes | 2 tablespoons all-purpose flour | 3 tablespoons cooking oil |
| 1 clove garlic, minced | 1 bay leaf | 1/2 teaspoon dried basil, crushed |
| 1/4 teaspoon dried thyme, crushed | 4 medium potatoes, peeled and quartered (1-1/2 pounds) | 3 carrots, cut in 3/4-inch pieces |
| 2 onions, cut in eighths | 1 tomato | |
| 1 | Coat lamb with flour. In heavy 3-quart saucepan brown the lamb, half at a time, in hot oil. Drain. Add garlic, bay leaf, basil, thyme, 2-1/2 cups water, 1-1/2 teaspoons salt, and 1/8 teaspoon pepper. Simmer, covered, 30 minutes. |
| 2 | Add potatoes, carrots, and onions; simmer, covered, till vegetables are tender, about 20 minutes. Peel tomato; cut into 6 wedges. Add to stew; cook, covered, till heated through, 2 to 3 minutes. Remove bay leaf. |