Fragrant Lamb Stew
|Lean lamb neck meat||3 1⁄2 Pound, cut in large cubes|
|Whole black peppercorns||10|
|Dried thyme leaves||1 Teaspoon|
|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|
|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.
Add carrots and potatoes, and heat, covered, on full power 20 minutes or until lamb and vegetables are tender.
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.
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