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Frish Stew

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Ingredients
  Lamb shoulder 3 Pound, cut in 2-inch cubes
  Fat 2 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Rosemary 1⁄8 Teaspoon
  Marjoram 1⁄8 Teaspoon
  Onion 1 , sliced
  Celery stalk 1 , cut up
  Water 2 Cup (32 tbs)
  Whole potatoes 8 Small
  Potatoes 8 Medium
  Carrots 8 Small
Directions

Place Dutch Oven over medium heat.
Brown lamb meat thoroughly in hot fat.
Season, then add sliced onion, celery, and water.
Cover.
When valve clicks, reduce heat to low and cook about 45 minutes.
The and remaining vegetables.
Cover and cook until tender about 45 minutes.
Remove vegetables and thicken lamb and juices to the desired consistency.
Add cooked vegetables, mix lightly, and heat thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Lamb
Interest: 
Everyday
Servings: 
12

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3.992855
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 496 Calories from Fat 239

% Daily Value*

Total Fat 26 g40.8%

Saturated Fat 11.2 g56%

Trans Fat 0 g

Cholesterol 82.6 mg27.5%

Sodium 430.6 mg17.9%

Total Carbohydrates 43 g14.2%

Dietary Fiber 5.8 g23.1%

Sugars 3.7 g

Protein 24 g47.4%

Vitamin A 111.9% Vitamin C 73%

Calcium 5.7% Iron 19.8%

*Based on a 2000 Calorie diet

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Frish Stew Recipe