Bermuda Lamb Stew
|Boneless lamb shoulder||2 Pound, cubed|
|Bermuda onion||1 , thinly sliced and separated into rings|
|Shredded lettuce||2 Cup (32 tbs)|
|Ripe tomatoes||2 Medium, chopped|
|Peas||2 Pound (2 Cups - Fresh Shelled Or Frozen Thawed)|
|Yellow squash||2 Medium, cut into 2-inch pieces|
|Rosemary leaves||1⁄2 Teaspoon, crumbled|
|Ground pepper||1⁄4 Teaspoon|
|Instant chicken broth||1 Teaspoon|
|Hot water||1 Cup (16 tbs)|
1 Trim all excess fat from lamb.
Place lamb in the bottom of an electric slow cooker; add onion rings, lettuce, tomatoes, peas, squash, salt, rosemary and pepper to cover lamb.
2 Dissolve instant broth in hot water in a 2-cup measure; pour over meat and vegetables; stir to mix well; cover.
3 Cook on low (190Â° to 200Â°) 8 hours, or on high (290Â° to 300Â°) 4 hours, or until lamb is tender.
4 Turn heat control to high (290Â° to 300Â°).
Combine cornstarch and 1/3 cup cold water in a cup; stir into liquid until well-blended.
Cover; simmer 15 minutes longer, until bubbly-hot.
Calories 645 Calories from Fat 293
% Daily Value*
Total Fat 33 g51.4%
Saturated Fat 14 g69.9%
Trans Fat 0 g
Cholesterol 107.4 mg35.8%
Sodium 785 mg32.7%
Total Carbohydrates 48 g16%
Dietary Fiber 14.1 g56.4%
Sugars 20.2 g
Protein 41 g81.3%
Vitamin A 148.9% Vitamin C 134.9%
Calcium 10.1% Iron 30.8%
*Based on a 2000 Calorie diet