var_dump($adSection);

Lamb and Vegetable Stew

0 Reviews
0% would make this recipe again

Leg of mutton stewed with potatoes, onions, and peppers.

A very "forgiving" and pleasing Italian recipe, that guarantees flawless results each time.

Preparation : 20 min Cooking : 2 h 30 min Cooking Dish : 4 litre casserole
360 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Diabetes-friendly

Ingredients

1 kg lamb's leg, cut into 4 cm pieces
4 potatoes, peeled, then cut into 7 mm slices 800 g
2 yellow or red sweet peppers, cut into strips 400 g
3 onions, finely chopped 600 g
3 cloves garlic, minced
3 tbsp olive oil 45 mL
3 tbsp cornstarch 24 g
1/2 cup beef broth 125 mL
1/2 cup red wine 125 mL
4 tbsp Parmesan cheese, grated 12 g
salt [optional]
ground pepper to taste [optional]

Before you start

A baking or casserole dish with a tight-fitting lid is necessary for this recipe.

Method

  1. Preheat the oven to 175°C/350°F.
  2. Prepare the vegetables. Mince the garlic and chop the onion. Cut the peppers into 1,5 cm strips. Peel the potatoes then cut them into 7 mm-thick slices.
  3. Heat half of the oil in a pan over medium heat. Sauté the garlic and onion 3-4 min until soft. Add the pepper strips. Cover and cook 15 min with occasional stirring. Season with salt and pepper.
  4. In the meantime, cut the lamb into 4 cm pieces, then coat with cornstarch. Heat the rest of the oil in another pan over high heat. Sauté the lamb pieces, turning frequently. Cook about 10-12 min, until golden, then season with salt and pepper.
  5. Cover the bottom of a baking dish with the potato slices. Lay the lamb pieces with the cooking juices over the potato slices. Add the other cooked vegetables. Pour in the red wine and the broth. Cover with one more layer of potato slices. Sprinkle with grated cheese. Cover.
  6. Cook 2 h with the lid on, then uncover and cook an additional ½ h. Serve directly out of the baking dish.

Nutrition Facts Table

per 1 Serving (340g)

Amount

% Daily Value

Calories

360

Fat

12 g

18 %

Saturated 3.2 g
+ Trans 0 g

16 %

Cholesterol

70 mg

Sodium

150 mg

6 %

Carbohydrate

39 g

13 %

Fibre

4 g

17 %

Sugars

6 g

Protein

26 g

Vitamin A

19 %

Vitamin C

207 %

Calcium

6 %

Iron

18 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 servings
Grain Products : ¼ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 servings

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Calories, Saturated Fat, Sodium
Source of  :
Calcium, Vitamin D, Vitamin K
Good source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B2, Vitamin E
Excellent source of  :
Folacin, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin C, Zinc

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 2
Meat and Alternatives 3
Fats 1

Leave a review

You have to be logged in to leave a review

Members' Reviews

0 Reviews (0 with rating only ) 0% would make this recipe again