13
240
2

Ingredients

  • 2 tablespoons oil
  • 2 1/4 pounds diced lamb
  • 3 onions (peeled and diced)
  • 1 tablespoon tomato purée
  • 1/2 teaspoon sugar
  • 3/4 cup dry white wine
  • 1 can chopped tomatoes (about 14 oz)
  • 3 slices white bread (ground to breadcrumbs)
  • 3 1/2 tablespoons butter (softened)
  • 8 sprigs fresh marjoram (little reserved for garnish, remainder chopped)
  • 1 pound green pepper (mixed red, yellow and, deseeded and diced)
  • 2 stalks celery (diced)
  • 14 ounces green beans (canned, drained and rinsed)

Directions

  1. Preheat the oven to 300°F. Heat the oil in a Dutch oven and cook the lamb in batches for 7-8 mins each, turning, until browned.
  2. Return all the lamb to the dish and add the onions, tomato purée and sugar. Season with salt and black pepper. Cook for 1 min. Add the wine, tomatoes and 3/4 cup of water. Cover and cook for 1 hour.
  3. Mix the bread, butter and marjoram and season with salt and black pepper. Stir the peppers, celery and beans into the stew and spread the bread mixture over the top. Cover and cook for 30 mins. Remove from the oven and garnish with marjoram.
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NutritionView more

240Calories
Sodium7%DV160mg
Fat18%DV12g
Protein10%DV5g
Carbs9%DV26g
Fiber28%DV7g

PER SERVING *

Calories240Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat5g25%
Trans Fat
Cholesterol20mg7%
Sodium160mg7%
Potassium610mg17%
Protein5g10%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate26g9%
Dietary Fiber7g28%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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