Lamb and Vegetable Stew


  • 2 cups sliced mushrooms
  • 1 massive pink bell pepper, diced
  • 1 massive carrot, minimize into 1/2-inch-thick slices
  • 1 small unpeeled new potato, diced
  • 1 small parsnip, minimize into 1/2-inch-thick slices
  • 1 massive leek, white half solely, chopped
  • 1 clove garlic, minced
  • half of cup reduced-sodium rooster broth
  • half of teaspoon dried thyme
  • 1/four teaspoon dried rosemary
  • 1/eight teaspoon black pepper
  • 12 ounces lamb shoulder meat, minimize into 1-inch items
  • 2 tablespoons all-purpose flour
  • half of teaspoon salt (non-compulsory)


Place mushrooms, bell pepper, carrot, potato, parsnip, leek, and garlic in sluggish cooker. Add rooster broth, thyme, rosemarym and black pepper; stir. Add lamb. Cover; prepare dinner on LOW 6 to 7 hours.

Combine flour and 2 tablespoons liquid from sluggish cooker in small bowl. Stir flour combination into sluggish cooker. Cover; prepare dinner 10 minutes. Stir in salt, if desired.

Yield: four servings. Serving dimension: 1 cup.

Nutrition Facts Per Serving:
Calories: 204 energy, Carbohydrates: 55 g, Protein: 21 g, Fat: four g, Saturated Fat: 1 g, Cholesterol: 82 mg, Sodium: 82 mg, Fiber: three g

Exchanges per serving: 1 Bread/Starch, 1 Vegetable, 2 Meat.

Copyright Diabetic Cooking.