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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. canola oil
- 1 1/2 lb. lamb shoulder (trimmed, cut into 1-inch cubes, boneless preferred, substitute lamb leg if shoulder is not available)
- 5 medium carrots (1 chopped, 4 peeled and cut into 2-inch pieces)
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 Tbsp. flour
- 1 Tbsp. tomato paste
- 6 cups chicken stock
- 3 Tbsp. unsalted butter
- 2 tsp. sugar
- 1/4 tsp. kosher salt (divided)
- 12 pearl onions (peeled)
- 1/3 cup frozen peas (or fresh)
- 1 cup water
- finely chopped flat-leaf parsley (for garnish, optional)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium730mg30% |
| Potassium1300mg37% |
| Protein40g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber6g24% |
| Sugars25g |
| Vitamin A220% |
| Vitamin C45% |
| Calcium10% |
| Iron20% |
* 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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