Ingredients
- 2 pounds stewing lamb (neck or shoulder) with bones, cut into 1- or 2-inch chunks
- 3 medium-size carrots, scraped and cut into pieces about 2 by 1/4 by 1/4 inches
- ½ pound small white onions, peeled
- 1 pound small new potatoes, or 1 pound large potatoes cut in half or quartered
- ½ pound small turnips, scrubbed and cut into 8 wedges each
- 1 tablespoon kosher salt
- Freshly ground black pepper to taste
- 1 ½ cups water
- 1 cup peas (if they are frozen, place in a sieve under warm running water to defrost)
- ½ cup chopped fresh mint
- Nutritional Information
Nutritional analysis per serving (6 servings)
543 calories; 35 grams fat; 15 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 29 grams protein; 110 milligrams cholesterol; 1308 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings (makes 8 cups; 362 calories per cup)
Preparation
- Place lamb in two layers around inside rim of an oval dish, about 10 by 8 by 3 inches. Mound carrots, onions, potatoes and turnips in center. Sprinkle with salt and pepper. Add water. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 20 minutes.
- Remove from oven. Prick plastic with the tip of a sharp knife to release steam. Uncover dish carefully. Stir well, making sure any uncooked pieces of meat are on top. Stir in peas. Recover dish with a fresh piece of plastic. Cook at 100 percent power for 5 minutes.
- Remove from oven. Prick plastic and remove. Stir in mint and serve immediately, or allow stew to mellow overnight and add mint after reheating from room temperature for 5 minutes. If you are reheating from the refrigerator, it will take 10 minutes.
Dining and Cooking