Appetizers / Soups / Salads

Ground Lamb and Vegetable Stew takes 15 minutes to prepare.

Ground Lamb and Vegetable Stew takes 30 minutes to cook.

Ground Lamb and Vegetable Stew makes 12 servings.

The ingredients for Ground Lamb and Vegetable Stew are:

2 - 3 TB olive oil (optional, if needed to brown lamb)
1 lb ground lamb, lean
1 C onions chopped
4 cloves garlic or more to taste
1 TB each paprika, cumin and tandoori masala seasoning
a few shakes of garlic powder
2 C sliced potato (I use small reds)
1/2 C red wine
1 14oz can diced tomatoes, no salt
1 15 oz can great northern beans
2 C frozen corn
2 C frozen peas
1 tsp. Better Than Bouillon Beef Base
1 tsp. Better Than Bouillon Vegetable Base

Here is how you make Ground Lamb and Vegetable Stew:

Makes 12 - 1 Cup servings.Heat pan, begin to brown lamb, add a little olive oil, if needed, depending upon the leanness of your lamb. Add onions and garlic. Continue to simmer until lamb is brown. Drain oil from mixture.Slice or chop potatoes with peelings and put into pan with 1/2 C red wine and enough water so potatoes are in liquid, but not all covered. Add all spices plus vegetable and beef bouillon concentrates. Simmer until potatoes are nearly done with lid on pan. Add frozen veggies, adding enough water again, just to allow all so simmer. With lid on, simmer for 5 minutes.Remove lid and add canned tomatoes and drained, rinsed beans. Simmer only until beans are heated through.Adjust seasonings. Serve.Number of Servings: 12Recipe submitted by SparkPeople user DTCELLO.

The nutritional information for Ground Lamb and Vegetable Stew is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 231.1

• Total Fat: 9.3 g
• Cholesterol: 27.6 mg
• Sodium: 214.9 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 4.6 g
• Protein: 11.6 g