Irish Lamb Stew
- 1-1/2 pounds boneless lamb shoulder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion
- 1/4 cup all-purpose flour
- 3 garlic cloves
- 1 teaspoon dried thyme
- 1/2 cup tomato sauce
- 1 cup stout beer
- 2 cups low-sodium beef broth
- 2 medium carrots
- 2 medium parsnips
- 1 cup frozen peas
- Trim excess fat and cut the lamb into 1-1/2 chunks. Chop the onion and garlic.
- Place the lamb pieces on a plate and sprinkle with the salt and pepper. Place flour in a zip top bag. Add lamb and shake to coat meat evenly.
- Heat 1 tablespoon of the olive oil over medium heat in a large stockpot or Dutch oven. Add lamb and cook until evenly browned. Remove from the pot and set aside.
- Add the onion to the same pot and sauté until translucent. Add chopped garlic and stir for 1 minute. Add 1/2 cup beef broth and stir to deglaze the pot.
- Add lamb, beef broth, beer, tomato sauce and thyme to the pot. Bring to a boil, then cover and reduce to low heat. Simmer for 1 hour.
- Peel and cut carrots and parsnips into 1-inch pieces. Stir vegetables into stew, cover and simmer for 30 minutes. Add green peas and cook 5 to 10 minutes.
- Cook longer if you like very soft cooked vegetable.
- Buy 2-1/2 pounds lamb shoulder chops and trim fat and bones if boneless lamb shoulder is unavailable.
- Substitute 1-1/2 pounds beef stew meat for lamb if desired.
- Replacing traditional potatoes with parsnips helps reduce potassium content.
- For a lower protein diet reduce lamb to 3/4 pound. Protein is reduced to 15 grams.
Submitted by: DaVita dietitian Sara from California.
Nutrients per serving
Protein 27 g
Carbohydrates 19 g
Fat 11 g
Cholesterol 80 mg
Sodium 325 mg
Potassium 527 mg
Phosphorus 300 mg
Calcium 56 mg
Fiber 3.4 g
Kidney and kidney diabetic food choices
- 3 meat
- 1/2 starch
- 2 vegetable, low potassium
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