Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1998


Recipe Summary

5 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Sprinkle lamb with salt. Heat oil in a large Dutch oven over medium heat. Add lamb; sauté 5 minutes or until browned. Add bell pepper and garlic; sauté 3 minutes. Add water and next 5 ingredients (water through peas); cover, reduce heat, and simmer 40 minutes, stirring occasionally. Add cilantro, sage, and black pepper; simmer 5 minutes.

  • Note: Substitute 1 pound beef tips for lamb, if desired. Prepare recipe as directed, increasing water from 1/2 cup to 1 cup and simmering from 5 to 15 minutes longer.

Nutrition Facts

297 calories; calories from fat 23%; fat 7.6g; saturated fat 1.9g; mono fat 3.4g; poly fat 1.3g; protein 27.6g; carbohydrates 28.8g; fiber 2.7g; cholesterol 58mg; iron 5mg; sodium 687mg; calcium 77mg.