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
- 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.
- 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.
Nutritional Information Per Serving:
Calories: 269
Fat: 7.3 grams
Sodium: 81 miligrams
Cholesterol: 47.2 miligrams
Protein: 17.4 grams
Carbohydrates: 30 grams
Diabetic Exchanges
2 Bread, 2 Meat
Source: 1,001 Recipes For People with Diabetes