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Nutrition Facts
Serving Size 1 (527g) Recipe makes 8 servings
Calories 683
Calories from Fat 462		(67%)
Amount Per Serving		%DV
	Total Fat 51.4g	79%
	Saturated Fat 21.4g	107%
	Monounsaturated Fat 21.4g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 163mg		54%
Sodium 706mg		29%
Potassium 1503mg		42%
Total Carbohydrate 13.5g		4%
	Dietary Fiber 5.1g	20%
	Sugars 4.8g
Protein 42.3g		84%
detailed view... how is this calculated?

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braised lamb with vegetables

Recipe #58095 | 3½ hours | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: chia
Apr 4, 2003

from gourmet magazine this recipe is perfect for a festive holiday meal. it tastes even better if you make it the day before. for advance prep omit the spinach and add before you are ready to serve

SERVES 8 -10 (change servings and units)

Ingredients

4 lbs lamb shoulder, cut into 2 inch pieces
1 teaspoon pepper
1 1/2 teaspoons salt
1-3 tablespoon olive oil
1 onion, chopped
1 celery rib, chopped
3 cloves garlic, minced
4 teaspoons cumin
2 teaspoons ground coriander
2 cups water
1 (16 ounce) can tomatoes
6 carrots, cut in 2 inch pieces
2 lbs spinach

Directions

1
preheat oven to 350.
2
heat oil in skillet.
3
sprinkle lamb with salt& pepper and brown in skillet, in batches.
4
transfer to a large baking dish.
5
pour fat out of skillet, add onions and celery and cook until softened.
6
add garlic, cumin and coriander.
7
add water and bring to boil scraping up bits in the skillet, add to the lamb break up the canned tomatoes with your hands and add to the lamb with the juices cover and place in oven, cook for 1 1/2 hours.
8
add carrots and cook for 1/2 hour.
9
put pot back on stovetop and add spinach, stirring until wilted about 5 minutes season with salt& pepper.

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Featured Reviews for This Recipe

From: Bergy

On Apr 11, 2003

I Cut the recipe in half -no problem, excellent. I made it in a crockpot, cooked on low for 4 1/2 hours. Browned the lamb in a skillet, put whole new carrots in the crockpot, topped with lamb.Seasones with salt & Pepper Poured off the fat from the skillet sauted the onion & celery added it to the crockpot along with spices, tomatoe & 1/2 cup water. About. 10 minutes before serving I added the spinach on top, turned the pot to high when the spinach was wilted I put it on heated plates served the lamb beside it with baby new potatoes - Wonderful easy meal. You could even get this ready the night before and refrigerate it and cook it the next day Thank-you Chia another winner

1 person found this review helpful

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From: Tina and Dave

On Apr 28, 2008

My Mum found this on here and has made it 2 weekends running!! I guess that says it all! The 2nd time was for our visit so I can vouch for it being really delicious! Thanks Chia!

1 person found this review helpful

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From: JustJanS

On Jul 11, 2003

Like Bergy, I cut this in half too. It was quick and easy and full of fresh vegies. Our oven isn't working at the moment, so I did this all in a large saucepan over a low heat on the top of the stove. It worked fine.

1 person found this review helpful

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