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Lamb Stew

Natural.Foodie's picture
  Lamb shoulder 2 Pound, cut for stew
  Corn germ oil 2 Tablespoon
  Date sugar 1⁄4 Tablespoon
  Whole-wheat flour 1 Tablespoon
  Lukewarm water 2 Cup (32 tbs)
  Bouillon 1 Cup (16 tbs)
  Onion 1
  Bay leaf 1
  Thyme 1⁄4 Tablespoon
  Sea salt 1⁄2 Tablespoon
  Potatoes 12 Medium, peeled and quartered

Heat oil and add meat, cooking until browned on all sides.
Add sugar and cook 3 minutes, stirring constantly.
Pour off fat and sprinkle meat with flour and cook until brown, stirring constantly.
Add water, bouillon, onion, bay leaf, thyme, and salt.
Bring to a boil, then cover and simmer 1 hour.
Add potatoes and cook one hour more.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4351 Calories from Fat 1998

% Daily Value*

Total Fat 222 g341.6%

Saturated Fat 86.1 g430.6%

Trans Fat 0.1 g

Cholesterol 644.2 mg214.7%

Sodium 3287.5 mg137%

Total Carbohydrates 411 g137.1%

Dietary Fiber 51.4 g205.6%

Sugars 24.9 g

Protein 198 g397%

Vitamin A 5.7% Vitamin C 710%

Calcium 45.1% Iron 179.4%

*Based on a 2000 Calorie diet

Lamb Stew Recipe