Ingredients:
- 3 1/2 pounds lamb shoulder, cut into 2-inch pieces
MARINADE:
-
3 cloves garlic, peeled & crushed
-
1 sprig fresh rosemary
-
3/4 cup dry white wine
STEW:
-
2 Tablespoons extra virgin olive oil
-
1 large sweet Vidalia onion, peeled & chopped
-
3 cloves garlic, minced
-
salt & fresh ground pepper to taste
-
2 teaspoons sweet paprika
-
3 canned roasted red bell peppers, cut into 1/2-inch strips
-
1 large ripe tomato, peeled, seeded & chopped
-
1/4 cup chopped fresh parsley
-
1 bay leaf
-
1/2 cup good red wine
-
1/2 cup chicken broth
Directions:
1.
Combine lamb, 3 of the garlic cloves, rosemary and white wine in a large
plastic zip bag. Let marinate in refrigerator for at least 3 hours.
Drain and discard marinade. Pat lamb dry with paper towels.
2. Heat olive oil over medium- high heat in a large heavy, deep
skillet with a lid. Brown meat on all sides, about 10 minutes (you may
need to do a few batches). Return all meat to the skillet. Add onions,
garlic, salt and pepper. Cook, scraping the browned bits on the bottom
of the pan, until onions are tender, about 5 minutes. Stir in paprika,
peppers, tomatoes, parsley, bay leaf and red wine. Bring to a boil;
reduce heat to medium, and simmer until juices reduce and begin to
thicken (10-15 minutes).
3. Add chicken broth, cover, reduce heat to low. Let simmer for 2
to 2 1/2 hours, stirring occasionally. Lamb should be very tender. Taste
to adjust for seasonings.
Nutritional Information per serving:
Serving size: 1/6th of the stew
Calories per serving: 344
Fat per serving: 18.5g
Saturated Fat per serving: 5.5g
Sugar per serving: 1.75g
Fiber per serving: 1.25g
Protein per serving: 32g
Cholesterol per serving: 110mg
Carbohydrates per serving: 6.75g
9 Smartpoints