Ingredients
- 12 ounces whole onion or 11 ounces chopped ready-cut onion (2 1/4 to 2 3/4 cups)
- 2 teaspoons canola oil
- 1 large clove garlic
- 8 ounces lean lamb
- 9 ounces small new potatoes
- ⅛ to ¼ teaspoon hot pepper flakes
- 2 cups no-salt-added crushed tomatoes
- 1 ½ cups frozen baby lima beans
- 1 cup dry red wine
- ⅛ teaspoon salt
- Freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (3 servings)
807 calories; 56 grams fat; 27 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 54 grams carbohydrates; 10 grams dietary fiber; 13 grams sugars; 15 grams protein; 58 milligrams cholesterol; 421 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 servings
Preparation
- If using whole onion, chop and saute in very hot oil in nonstick skillet.
- Mince garlic and add to onion.
- Trim and grind lamb.
- Scrub potatoes but do not peel; slice in food processor. If small potatoes are not available, quarter the potatoes before slicing.
- When onions begin to take on color, add the lamb, breaking up to keep from clumping, and the potatoes. Stir well and cook over medium heat until lamb browns.
- Stir in the hot pepper flakes, tomatoes, lima beans and wine; cover and continue to cook until potatoes are done, 5 to 7 minutes longer. Season with salt and pepper.
20 minutes
Dining and Cooking