Ingredients

  • 4 tablespoons olive oil
  • 1 2/3 pounds lamb leg (off the bone, cubed)
  • 1/3 pound onions (cubed)
  • 3 cloves garlic (sliced)
  • 1 pinch paprika
  • 1 pound tomatoes (quartered)
  • 1 sprig fresh rosemary (chopped, reserve a little for garnish)
  • 1/2 cup fresh oregano (chopped, reserve a little for garnish)
  • 2 cups vegetable stock
  • 3 bell peppers (1 red, 1 yellow and 1 green, deseeded and diced)
  • 2 zucchini (small, halved lengthways and sliced on a bias)

Directions

  1. Heat the olive oil in a large pan and brown the lamb, turning. Add the onions and garlic and sauté briefly. Season with salt, pepper and paprika. Add the tomatoes, herbs and stock and simmer, covered for 50-60 mins.
  2. After 25-30 mins, add the peppers and zucchini to the pan. Season. To serve, garnish with the reserved herbs and a baguette, if desired.
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NutritionView more

470Calories
Sodium25%DV610mg
Fat37%DV24g
Protein86%DV44g
Carbs7%DV22g
Fiber32%DV8g

PER SERVING *

Calories470Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat6g30%
Trans Fat
Cholesterol120mg40%
Sodium610mg25%
Potassium1430mg41%
Protein44g86%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate22g7%
Dietary Fiber8g32%
Sugars11g22%
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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