Prep & Cooking Time: 1 hr. 15 min.
Yield: 4 servings
Serving Size: 4.000 ounces
1 tsp white pepper
1 tsp fresh thyme
2 raw, medium carrots, chopped
1 cup raw, chopped, onion
3 peeled, red potatoes
9 oz raw, lamb, domestic, shoulder (blade)
2 Tbsp wheat or white flour, all-purpose
2 cups canned, fat free, low sodium, beef broth
Directions:
1. Trim fat from lamb, cut into 1 inch pieces. In a large saucepan, over medium heat, add lamb, 2-1/2 cups of water, beef broth and white pepper and bring to boil
2. Reduce heat, skim fat, return to medium heat while adding remainder of ingredients, except flour
3. Once brought to a boil, reduce to low heat, simmer for 30 minutes or until vegetables are tender
4. Remove from heat, stir in flour and mix well. Cook for 1-2 minutes
5. Ready to serve
Nutrition Facts
Per 4.000 ounces
Total Calories:
341
Carbohydrates:
34.39 g
Total Fat:
13.62 g
Protein:
19.36 g
Sat Fat:
5.64 g
Fiber:
3.67 g
Cholesterol:
59 mg
Sodium:
157 mg
Diabetic exchange:
Starch: 1.400
Meat: 2.000
Vegetable: 2.000
