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Greek Lamb Stew

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Submitted by sugar bear

YIELD

6 servings

PREP

15 min

COOK

2 hrs

READY

2 hrs

Ingredients

¼ 59
1
X SALT *
1
3 1.4
POUNDS KG LAMB
cut into 2 inch cubes
¼ 59
CUP ML OLIVE OIL
1 1
EACH BAY LEAVES *
¼ 1.3
TEASPOON ML THYME
ground *
¼ 1.3
TEASPOON ML ROSEMARY LEAVES
dried
1 1
EACH GARLIC CLOVES *
2 473
CUPS ML CHICKEN BROTH
1 237
CUP ML WHITE WINE *
1 1
CAN CAN TOMATO SAUCE *
2 2
SMALL SMALL WHITE ONION
blanched
½ 118
CUP ML BLACK OLIVES
pitted *

Directions

Season flour with salt and pepper and dredge lamb cubes in it.

Heat olive oil in large soup kettle over medium high heat.

Brown lamb cubes in oil.

Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce.

Season with additional salt and pepper to taste.

Simmer over medium heat for 1½ hours.

Add blanched onions and olives.

Simmer ½ hour longer.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 432g (15.2 oz)
Amount per Serving
Calories 699 63% from fat
 % Daily Value *
Total Fat 49g 75%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 296mg 12%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 89g
Vitamin A 3% Vitamin C 19%
Calcium 6% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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