12 Servings
2 tablespoons olive oil
1 1/2 cups finely chopped onions
4 cloves garlic,
minced
2 pounds lamb kabobs, stew meat cubed
4 cups water
1/2 cup dry white
wine
2 pounds potatoes
5 medium carrots
1 pound mushrooms
14 ounces can
diced no-salt-added tomatoes
6 ounces can no-salt-added tomato paste
1 teaspoon
salt
1 1/2 teaspoons coarsely ground black pepper
2 tablespoons finely chopped
rosemary
2 tablespoons mint, finely chopped
Heat oil in large Dutch oven or stockpot over medium-high heat. Add onion and
sauté' until translucent. Add garlic and sauté' 2 minutes more. Add meat and cook 10
minutes, or until brown. Add water and wine. Cover, reduce heat and simmer 1 hour.
Peel carrots and cut into sticks. Peel potatoes and cut into chunks. Wipe mushrooms
with a clean, damp cloth and cut into quartered. Place vegetables and all remaining
ingredients except herbs into pot with meat. Cover and cook over medium-low heat
30 minutes, or until vegetables are tender when pierced with a tip of a knife. Add
herbs, simmer 2 minutes and serve hot.
Amount Per Serving
Calories 291 Calories from Fat 79
Percent Total Calories
From:
Fat 27% Protein 29% Carb. 41%
Nutrient Amount per Serving Value
Total Fat 9 g 14%
Saturated Fat 2 g 12%
Cholesterol 54 mg 18%
Sodium 274 mg 11%
Total Carbohydrate 30 g 10%
Dietary Fiber 2 g 7%
Sugars 0 g
Protein 21 g
Vitamin A 18% Vitamin C 54% Calcium 0% Iron 21%
