Lamb and Tomato Casserole

8 hours Prep: 20 minutes Cook: 7 hours

570 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

2	pounds	lamb shoulder
2	ounces	butter
1	ounce	flour, all-purpose
1	teaspoon	marjoram
8	ounces	tomatoes, canned
1	large	onion
2	tablespoons	vegetable oil
1/4	pint	beef stock	prefer veal stock if possible
1	x	salt and black pepper

Directions

Cut the lamb into 1 inch cubes and chop the onions.

Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned.

Stir in the flour and cook for 2 minutes.

Add seasoning, marjoram, stock and tomatoes with their juice.

Bring to the boil, stirring well.

Pour into crockpot, cover and cook on HIGH for 30 minutes, then on LOW for 6-7 hours.

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Nutrition Facts

Serving Size 349g

Amount per Serving

Calories 570 61% of calories from fat

	% Daily Value*
Total Fat 39.0g	59%
Saturated Fat 17.0g	84%
Trans Fat 0.0g
Cholesterol 175mg	58%
Sodium 402mg	17%
Total Carbohydrate 9.0g	3%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 45.0g	90%

Vitamin A	8%		Vitamin C	14%
Calcium	8%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Ham And Eggs Bravo

Well, it was a cold Sunday morning and I needed to get rid of some leftover baked ham. Whipped up this bad boy and it was GREAT! Just follow the instructions for mixing so you don't get lumpy (yuk) sauce. I found that my MEGA Panasonic nuke STILL took a lot longer than they said to heat the stuff up. Just remember to heat a bit; stir a bit, heat - stir, etc, and add the sliced eggs toward the end. Be VERY gentle with the sliced eggs and they won't completely fall apart. The taste is a delicate cheesey white sauce with a hint of the green onion that complements the other flavors. I liked it. It kept well in the fridge too.