Low Fat Lamb Recipes

Ingredients:

1 tbsp olive oil
2 medium onions, thinly sliced
1 tbsp minced garlic
1/4 cup red wine vinegar -preferably balsamic
2 lb lamb shoulder, trimmed - cut into 2-inch cubes
14 oz tomatoes, coarsely chopped
2 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
2 bay leaves
salt, to taste
ground black pepper, to taste
1 large red bell pepper, seeded - cut into eighths
1 large green bell pepper, seeded - cut into eighths
1/3 cup finely minced parsley

Instructions:

1. In pressure cooker, heat oil. Sauté onions and garlic until onions are
soft, about 2 minutes. Stir in vinegar and, while cooking for 1 to 2
minutes over medium heat, scrape any browned bits from the bottom. Add
lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper
to taste. Stir well to blend

2. Lock lid in place and, over high heat, bring to high pressure; cook 12
minutes. Let the pressure drop naturally, about 7 to 10 minutes, or use a
quick-release method. Remove lid, tilting it away from you to allow any
excess steam to escape. If the lamb is not fork tender, return to high
pressure for 5 minutes more.

3. Remove bay leaves; stir in the red and green peppers. Cover and simmer
over medium heat until peppers are crisp-tender, another 5 to 8 minutes.
Stir in the parsley and adjust seasonings before serving. Serve over wide
noodles.

Makes 4 servings. Preparation time: About 20 minutes. Cooking time: About
27 to 34 minutes.

Per serving: About 441 cal, 36 g pro, 17 g car, 26 g fat, 53% cal from fat,
83 mg cholesterol, 768 mg sod, 4 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



- - - - - - - - - - - - - - - - - -

Preparation Time: 0:00

Servings: 4