Lamb and Turnip Stew with Cilantro

Ingredients

• 1 lb boneless lamb shoulder, fat trimmed, cut in 1" pieces
• 1 medium onion, chopped
• 1 teaspoon olive oil
• 1 tablespoon minced garlic
• 1/2 cup dry red wine or beef broth
• 2-1/2 cups reduced-sodium tomato juice, divided
• 2 medium potatoes, cut into 3/4-inch cubes
• 1 large turnip, cut into 3/4-inch cubes
• 1 tablespoon chopped fresh, or 1 teaspoon dried, sage leaves
• Salt and pepper, to taste
• 1/2 cup chopped cilantro

Directions

1. Saute lamb and onion in oil in 4-quart saucepan until lightly browned; add garlic, wine and 1-1/2 cups tomato juice and heat to boiling; reduce heat and simmer, covered, 25 minutes.
2. Stir in potatoes, turnip, and remaining 1 cup tomato juice; simmer, covered, until vegetables are tender, about 20 minutes. Stir in sage; season to taste with salt and pepper. Spoon stew into bowls; sprinkle with cilantro.

Recipe Yield: 4 Servings

Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes