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Fruited Lamb Stew De Luxe

Canadian.Recipes's picture
  Boneless lean lamb 1 1⁄2 Pound, cut in 1 1/2 in. pieces
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Butter/Margarine 2 Tablespoon
  Beef broth 3 Cup (48 tbs)
  Brown sugar 1 Tablespoon
  Onions 3 , coarsely chopped
  Dried apricots 3⁄4 Cup (12 tbs)
  Pitted dried prunes 1⁄2 Cup (8 tbs)
  Lemon slices 4 , cut in quarters
  Frozen brussels sprouts 30 Ounce, partially thawed to separate sprouts (3 10 Ounce Packages)
  Noodle ring 10 Ounce

Coat lamb with a mixture of flour, salt, pepper, and allspice; set remaining flour aside.
Brown the meat on all sides in heated butter in a large saucepot.
Add 2 1/2 cups of the broth, the brown sugar, onions, apricots, prunes, and lemon slices.
Cover and bring to boiling.
Reduce heat and simmer about 1 hour.
Add Brussels sprouts and continue cooking 15 to 20 minutes, or until sprouts are just tender.
Blend remaining 1/2 cup broth and reserved seasoned flour.
Stir into boiling stew.
Boil and stir 1 to 2 minutes.
Serve in Noodle Ring.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 230 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.4%

Saturated Fat 2.2 g10.8%

Trans Fat 0 g

Cholesterol 48.9 mg16.3%

Sodium 665.4 mg27.7%

Total Carbohydrates 33 g10.9%

Dietary Fiber 4 g16%

Sugars 9.7 g

Protein 14 g28.9%

Vitamin A 9.1% Vitamin C 58.4%

Calcium 3.7% Iron 10.5%

*Based on a 2000 Calorie diet


Fruited Lamb Stew De Luxe Recipe