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Hall Cook Book

Lamb Stew

Category: Main Dish, Soup / Submtd By: Pam Hall

Yield: 6 Servings

2 Pounds Lean Boneless Lamb	1/4 Teaspoon Ginger
1/4 Cup Butter	1/2 Teaspoon Paprika
1 Small Onion, Diced	2 Teaspoon Salt
1/2 Teaspoon Turmeric	1/2 Cup Plain Yogurt
2 Teaspoon Ground Coriander	3 Medium Tomatoes, Chopped
1/2 Teaspoon Cumin

Cook the onion in the butter.
Add lamb, turmeric, coriander, cumin, and ginger.
Cook for 12 to 15 minutes or until the lamb is browned.
Add paprika, tomatoes, yogurt, and salt.
Cook and stir for 4 to 5 minutes.
Cover and simmer gently for 1 1/2 hours or until the meat is tender.
If sauce is too thin, cook uncovered for the last few minutes.
Serve.


Per Serving: 312 Cal (48% from Fat, 42% from Protein, 10% from Carb); 33 g Protein; 16 g Tot Fat; 8 g Sat Fat; 6 g Mono Fat; 8 g Carb; 1 g Fiber; 66 mg Calcium; 3 mg Iron; 522 mg Sodium; 120 mg Cholesterol

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