Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light October 1996

Gallery

HOWARD L. PUCKETT

Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven; add lamb, browning on all sides. Add onion, celery, carrot, and garlic; sauté 5 minutes. Add the wine, and cook 3 minutes, stirring frequently.

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  • Add potato and next 5 ingredients (potato through bay leaves); bring to a boil. Reduce heat to medium; cook 1 hour and 20 minutes or until vegetables are tender. Add tomato and remaining ingredients; cook an additional 10 minutes. Discard bay leaves.

Nutrition Facts

312 calories; calories from fat 29%; fat 10.2g; saturated fat 2.6g; mono fat 5.4g; poly fat 1.4g; protein 26.3g; carbohydrates 30.7g; fiber 4.6g; cholesterol 54mg; iron 6.2mg; sodium 595mg; calcium 88mg.
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