Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 2 lbs boneless shoulder of lamb, in 1½-inch cubes
- 2 tbsp flour
- 2 tbsp vegetable shortening
- 2 cups boiling tomato juice
- 1 medium onion, chopped
- 6 – 8 cloves garlic, minced (optional)
- 2 carrots, chopped
- 4 parsley, sprigs, chopped
- 1 bay leaf
- 4 cloves
- salt
- freshly ground pepper
Directions
Trim off most of the lamb fat.
Dust the lamb cubes with the flour.
Melt the shortening in a heavy pot with the cover or a dutch oven.
Brown the lamb pieces on all sides.
Pour the boiling tomato juice over the meat, then add the onion, optional garlic, carrots, parsley, bay leaf, and cloves.
Lower the heat, cover, and simmer for 1½ to 2 hours, or until lamb is very tender.
Salt and pepper to taste.
Remove the bay leaf and serve.
Category:Cathy's Recipes
Category:Lamb shoulder Recipes
Category:Tomato juice Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Carrot Recipes
Category:Parsley Recipes