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Ingredientes
- 2 lb Lean, boneless lamb, cut int
- 1 lrg Onion minced
- 1 1/2 c. Beef broth
- 2 Tbsp. Vegetable oil
- 1 tsp Tarragon vinegar
- 1/2 c. Flour, (plus 2 tbsp.)
- 2 tsp Salt
- 2 Tbsp. Water
- 1/2 tsp Dill seed
- 1 c. Lowfat sour cream
- 1/2 tsp Caraway seed
- 1/4 tsp Rosemary leaves
Direcciones
- A skillet. Drain well. Combine the first measure of flour with the salt, dill seed, caraway seed and rosemary. Toss the lamb cubes in the mix to coat thoroughly. Place the lamb cubes in a lightly oiled slow cooker. Stir in all the remaining ingredients except the second measure of flour, the water and the lowfat sour cream. Cover. Cook on the LOW setting for 10 to 14 hrs. Turn to HIGH 30 min before serving. Combine the second measure of flour with the water. Stir into the slow cooker. Cover. Cook till thickened. Stir in the lowfat sour cream. Serve over warm buttered noodles and garnish with additional lowfat sour cream.
- Yields 4 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 4 servings | |
| Calories 669 | |
| Calories from Fat 454 | 68% |
| Total Fat 50.78g | 63% |
| Saturated Fat 21.18g | 85% |
| Trans Fat 0.18g | |
| Cholesterol 151mg | 50% |
| Sodium 1606mg | 67% |
| Potassium 616mg | 18% |
| Total Carbs 17.1g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.49g | 2% |
| Protein 34.53g | 55% |
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