Directions:
- Line the bottom of an enameled cast iron casserole with a layer of sliced potatoes. Season with salt and pepper. Add a layer of onions and seasonings, then a layer of lamb. Continue layering, seasoning each layer with salt and pepper. End with a layer of potatoes.
- Pour in the water or stock and bring rapidly to a boil.
- Skim the surface of the stew, then lower heat, cover and simmer until meat is tender, about 2 1/2 hours.
- Sprinkle stew with fresh chopped parsley and serve from the casserole. Serves 6.
- Larousse Treasury of Country Cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 529.15 Kcal (2215 kJ) | ||
| Calories from fat | 102.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 17% | |
|---|---|---|---|
| Cholesterol | 147.42mg | 49% | |
| Sodium | 278.31mg | 12% | |
| Potassium | 1518.61mg | 32% | |
| Total Carbs | 52.15g | 17% | |
| Sugars | 12.09g | 48% | |
| Dietary Fiber | 8.31g | 33% | |
| Protein | 50.65g | 101% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 6.8mg | 38% | |
| Calcium | 121.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 77.04 Kcal (323 kJ) | ||
| Calories from fat | 14.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 17% | |
|---|---|---|---|
| Cholesterol | 21.46mg | 49% | |
| Sodium | 40.52mg | 12% | |
| Potassium | 221.1mg | 32% | |
| Total Carbs | 7.59g | 17% | |
| Sugars | 1.76g | 48% | |
| Dietary Fiber | 1.21g | 33% | |
| Protein | 7.37g | 101% | |
| Vitamin C | 1.4mg | 16% | |
| Vitamin A | 0.3mg | 76% | |
| Iron | 1mg | 38% | |
| Calcium | 17.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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