LAMB AND TURNIP STEW WITH CILANTRO
This homestyle lamb dish has been updated with fresh sage and cilantro.
4 servings
1 pound boneless lamb shoulder, fat trimmed, cubed (1-inch)
1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon olive oil
¼ cup all-purpose flour
2½ cups reduced-sodium tomato juice
½ cup dry red wine or beef broth
1 tablespoon fresh or 1 teaspoon dried sage leaves
2 cups cubed potatoes
Salt and pepper, to taste
½ cup chopped cilantro
1. Sauté lamb, onion, and garlic in oil in large saucepan until browned, about 8 minutes; stir in flour and cook 1 minute. Add tomato juice, wine, and sage and heat to boiling; reduce heat and simmer, covered, until lamb is tender 1 to 1½ hours, adding vegetables during last 20 minutes. Season to taste with salt and pepper; stir in cilantro.
Per Serving:
Calories: 269
% of calories from fat: 24
Fat (gm): 7.3
Saturated fat (gm): 2.4
Cholesterol (mg): 47.2
Sodium (mg): 81
Protein (gm): 17.4
Carbohydrate (gm): 30
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 2.0
Meat: 2.0
Fat: 0.0