Diabetic Cooking

Lamb and Vegetable Stew


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Ingredients

  • 2 cups sliced mushrooms
  • 1 large red bell pepper, diced
  • 1 large carrot, cut into 1/2-inch-thick slices
  • 1 small unpeeled new potato, diced
  • 1 small parsnip, cut into 1/2-inch-thick slices
  • 1 large leek, white part only, chopped
  • 1 clove garlic, minced
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/8 teaspoon black pepper
  • 12 ounces lamb shoulder meat, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt (optional)

Directions

Place mushrooms, bell pepper, carrot, potato, parsnip, leek, and garlic in slow cooker. Add chicken broth, thyme, rosemarym and black pepper; stir. Add lamb. Cover; cook on LOW 6 to 7 hours.

Combine flour and 2 tablespoons liquid from slow cooker in small bowl. Stir flour mixture into slow cooker. Cover; cook 10 minutes. Stir in salt, if desired.

Yield: 4 servings. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 204 calories, Carbohydrates: 55 g, Protein: 21 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 82 mg, Sodium: 82 mg, Fiber: 3 g

Exchanges per serving: 1 Bread/Starch, 1 Vegetable, 2 Meat.


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