Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Marjoram | not in our table | 0 |
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 tablespoon vegetable oil
- 1-pound leg of lamb, cut into ¾-inch cubes
- 3 cups beef broth
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- 1 teaspoon dried rosemary or marjoram leaves
- ¼ teaspoon pepper
- 2 cups peeled potatoes, cut into ½-inch cubes
- 1½ cups carrots, cut into ½-inch slices
- 1½ cups celery, cut into ½-inch slices
- ½ cup chopped onion
Directions
1.Heat oil in a large skillet over medium heat.
2.Add lamb and cook until brown, about 5 minutes.
3.Add beef broth, garlic, rosemary or marjoram, and pepper.
4.Bring to a boil; reduce heat to low. Cover and simmer 20 minutes or until meat is tender.
5.Stir in potatoes, carrots, celery, and onion.
6.Return to boiling; reduce heat. Cover; simmer about 30 minutes or until vegetables are tender.