Photo: Cala
Estimated Nutrition (whole recipe, rough)
715
Calories
33g
Protein
35g
Fat
64g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Carrot | 1 medium (61g) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 lbs lean boneless lamb shoulder
- 12 oz beer
- 2 can broth
- 3 cup new potatoes
- 2 cup carrot
- 1 tbsp olive oil
- 1 onion
- 1 tsp seasoned pepper
- 1 brown gravy mix
- 2 cup green cabbage
- parsley
- =
Directions
1
In 3-quart pan with cover, heat oil. Add onion and saute until brown; stirring occasionally. Add lamb and saute, stirring until browned. Stir in beer or water, and pepper. Cover and simmer for 30 minutes. Mix in broth and gravy mix. Add potatoes and carrots, cover and simmer for 15 to 20 minutes or until vegetables are tender. Stir in cabbage and cook just until cabbage turns a bright green. Serve. Garnish with chopped parsley if desired.
Recipe sourced from
fandom