• 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


  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

Nutritional Information Per Serving:

Calories: 269
Fat: 7.3 grams
Sodium: 81 milligrams
Cholesterol: 47.2 milligrams
Protein: 17.4 grams
Carbohydrates: 30 grams

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Diabetic Exchanges

2 Bread, 2 Meat

Book Title: 1,001 Recipes For People with Diabetes

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