Navajo Lamb Stew Recipe
I had this visiting a friend a few years ago who lives down in Arizona. I wanted a bit more salt and flavor so added rosemary, thyme and bullion.
Ingredients
- 1 lb lamb shoulder meat; cubed
- 2 tbs flour
- 1 tsp salt
- 1/8 tsp black pepper
- 1 clove garlic; crushed
- 1 tbs olive oil
- 4 c water
- 1 chicken bouillon cube
- 1 c chopped potatoes
- 1 c sliced onion
- 1 c sliced carrots
- 1/2 celery; diced
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
Directions
- Toss the meat cubes with the flour and season with salt and pepper. In a skilet brown meat with garlic in the olive oil for several minutes.
- Place meat in to soup kettle with water and remaining ingredients, except the herbs. Bring to a boil.
- Reduce heat and simmer uncovered for an hour. Add herbs during the last 20 minutes.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1928g | |
| Calories 1263 | |
| Calories from Fat 744 | 59% |
| Total Fat 82.76g | 103% |
| Saturated Fat 31.12g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 251mg | 84% |
| Sodium 3455mg | 144% |
| Potassium 2121mg | 61% |
| Total Carbs 55.34g | 15% |
| Dietary Fiber 8.7g | 29% |
| Sugars 11.77g | 8% |
| Protein 71.72g | 115% |
