INGREDIENTS
1/4
cup all-purpose flour
1
teaspoon dried thyme
1
teaspoon dried marjoram
1/2
teaspoon salt
1/4
teaspoon black pepper
2
pounds lamb stew meat (or boneless leg of lamb, trimmed of visible fat and cut into 3/4-inch cubes)
1
tablespoon olive oil
4
cups chicken broth
1/2
cup dry red or white wine (optional)
3
medium red potatoes, quartered
2
cups sliced celery
2
cups baby carrots
1
package (10 ounces) frozen turnip greens
PREPARATION:
- Place flour, thyme, marjoram, salt and pepper in a large resealable bag. Add lamb and close bag securely. Shake bag gently to coat lamb with dry mixture.
- Heat a large stockpot or Dutch oven over medium-high heat. Add oil and lamb and cook, stirring occasionally, for 8 to 10 minutes or until lamb is browned all over. Add chicken broth and wine if desired and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer covered for 1-1/2 hours or until lamb is tender (no stirring needed).
- Stir in potatoes, celery, carrots and turnip greens and simmer, covered, 30 minutes or until vegetables are tender.
This recipe appears in:
Stews
NUTRITIONAL INFORMATION:
Serving Size:
1-1/2 cups
Sodium
1007 mg
Protein
36 g
Fiber
5 g
Carbohydrate
14 g
Cholesterol
97 mg
Saturated Fat
3 g
Total Fat
11 g
Calories from Fat
33 %
Calories
311
DIETARY EXCHANGE:
Vegetable
1
Starch
0.5
Meat
5
