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Fragrant Lamb Stew

Microwave.Lady's picture
  Lean lamb neck meat 3 1⁄2 Pound, cut in large cubes
  Bay leaves 2
  Whole black peppercorns 10
  Dried thyme leaves 1 Teaspoon
  Salt 1 Tablespoon
  Garlic 1 Clove (5 gm), peeled and crushed
  Water 3 Cup (48 tbs)
  Carrots 3 Medium, peeled and thinly sliced
  Potatoes 3 Cup (48 tbs), cut into 1/2 inch cubes
  Flour 6 Tablespoon
  Cold water 3⁄4 Cup (12 tbs)

Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3 cups water in a deep, 3 quart, heat resistant, non metallic casserole.
Heat, covered, on full power 5 minutes.
Skim any foam that may form.
Heat, covered, on full power for an additional 25 min utes or until lamb is almost tender.
Stir occasionally.
Add carrots and potatoes, and heat, covered, on full power 20 minutes or until lamb and vegetables are tender.
Stir occasionally.
While lamb and vegetables are cooking, combine the 6 tablespoons flour and 3/4 cup water in small bowl.
Remove bay leaves and peppercorns from stew.
Gradually stir flour mixture into stew and heat on full power 3 minutes or until sauce is thickened and smooth.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3544 Calories from Fat 336

% Daily Value*

Total Fat 37 g57.6%

Saturated Fat 18 g90.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5997.4 mg249.9%

Total Carbohydrates 261 g86.9%

Dietary Fiber 33.8 g135.3%

Sugars 14.8 g

Protein 554 g1107.1%

Vitamin A 618% Vitamin C 262.7%

Calcium 29% Iron 97.3%

*Based on a 2000 Calorie diet

Fragrant Lamb Stew Recipe