- prep 20 min cook 90 min
- serves 6
This classic celebratory dish gets a nutrition update — the proportion of vegetables to meat has been raised considerably and the mixture of simmering flavors is a melody of good tastes and smells, as well as vitamins and antioxidants.
- 2 teaspoons vegetable oil
- 1 pound boneless lamb shoulder, cut into 1-inch chunks
- 4 red or Yukon Gold potatoes, unpeeled and coarsely chopped
- 3 carrots, peeled and cut into bite-size chunks
- 2 onions, coarsely chopped
- 2 leeks, rinsed and white and pale green parts coarsely chopped
- 1 large turnip, peeled and coarsely chopped
- 2 tablespoons all-purpose flour
- 1 bay leaf
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup green peas, fresh or frozen
- Calories: 270
- Fat: 9 g
- Saturated Fat: 3 g
- Cholesterol: 45 mg
- Sodium: 510 mg
- Carbs: 30 g
- Protein: 18 g
- Fiber: 6 g
How to make it 1 hour, 50 minutes
Nutritional Information(per serving)
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