- 1/2 c flour
- 1 tsp sale
- 1/2 tsp pepper
- 1 1/2 lbs lamb stew meat, cut in 1 1/2″ cubes
- 1/4 c butter
- 2 medium potatoes (1 1/2″ cubes)
- 2 medium carrots, sliced
- 1 c chopped onion
- 1 c quartered white mushrooms
- 1 c peeled, chopped apple
- 1 14 oz can diced tomatoes
- 4 c water
- 2 Tbsp curry powder
- 1 tsp instant chicken bouillon
- 1/2 tsp cinnamon
- 6 whole cloves
Mix flour, salt and pepper in bag; add lamb and shake to coat.
In Dutch oven, melt butter. Add lamb and any flour left in the bag. Brown over medium heat.
Add potatoes, carrots, onion, mushrooms, apple, tomatoes and water. Heat to boiling. Add remaining ingredients. Reduce heat, cover and simmer for 1 1/2 hours, until vegetables and meat are tender. Remove cloves before serving.
6 servings
- cal: 470
- fat: 18.4g
- carbs: 33.5 g
- fiber: 5/4
- protein: 42.4