Lamb and Vegetable Stew

Lamb and Vegetable Stew

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

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

6 servings
Preparation 20 min
Cooking 2 h 30 min

350 calories per serving 
Cooking dish: 4 litre casserole


1 kg lamb's leg, boneless , 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
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

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


  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.
  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

Nutrition Facts

per 1 serving (340g)


% DV*

* DV = Daily Value




11 g

17 %

Saturated 3 g
+ Trans 0 g

14 %


65 mg


115 mg

5 %


38 g

13 %


4 g

17 %


6 g


25 g

Vitamin A

20 %

Vitamin C

210 %


4 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 3 servings
Grain Products: ¼ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Added Sugar, Trans Fat
Low :
Calories, Cholesterol, Saturated Fat, Sodium
Source of :
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

More info

This recipe is in the following categories: Lamb | Vegetables | Main courses/Entrées | Diabetes-friendly | High Fibre | High Iron | Kosher | Low Calorie | Low Cholesterol | Low Saturated Fat | Low Sodium | Braise/Stew | Italian

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