Ingredients
-
1 pound cubed lamb meat
-
1 large onion, halved and sliced
-
1 pound baking potatoes, peeled and sliced
-
1 carrot, peeled and sliced
-
1 large stalk celery, sliced
-
2 tablespoons chopped fresh parsley
-
salt and pepper to taste
-
2 cups beef stock
-
1 tablespoon chopped fresh parsley, for garnish
Directions
-
Preheat the oven to 325 degrees F (165 degrees C).
-
Layer lamb, onion, potatoes, carrot, and celery in an oven-proof pot or casserole dish. Season each layer with parsley, salt, and pepper as you go. Pour in beef stock and cover tightly.
-
Bake in the preheated oven until lamb is very tender, about 1 ½ to 2 hours. Divide into bowls and garnish with additional parsley.
Nutrition Facts (per serving)
| 303 | Calories |
| 13g | Fat |
| 27g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 303 | |
| % Daily Value * | |
| Total Fat 13g | 16% |
| Saturated Fat 5g | 25% |
| Cholesterol 58mg | 19% |
| Sodium 116mg | 5% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 4g | 15% |
| Total Sugars 5g | |
| Protein 20g | 39% |
| Vitamin C 38mg | 42% |
| Calcium 60mg | 5% |
| Iron 3mg | 15% |
| Potassium 853mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
