LAMB STEW

My husband and I we like lamb meat very much. Lamb is also our traditional food for Easter. We make lamb tarragon soup, lamb whit eggs and parsley,  stuffed lamb, fried lamb, etc..  This dish is from Dick Logue book, "500 Low Glycemic Index Recipes".  It was a great success,  we both liked it. I served it with quinoa (pic.1) and polenta (pic.2).    

1 tablespoon (15ml) olive oil
2 cups (320g) onion, thinly sliced
1 tablespoon (10g) garlic, minced
1/4 cup (60ml) red wine vinegar
2 pounds (900g) lamb shoulder, trimmed and cut into 1- inch (2 1/2cm) cubes
14 ounces (400g) no-salt-added tomatoes
2 tablespoons (32g) no-salt-added tomato paste
1 teaspoon basil
1 teaspoon oregano
2 bay leaves
1/4 teaspoon black pepper
1 cup (150g) red bell pepper, sliced
1 cup (150g) green bell pepper, sliced
1/3 cup (20g) fresh parsley, finely minced

In Dutch oven (I used regular pot), heat oil. Saute onions and garlic until onions are soft, about 2 minutes. Stir in vinegar and cook for 1 to 2 minutes over medium heat, scraping any browned bits from the bottom. Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste. Stir well to blend. Bring to boil, reduce heat, cover, and cook until lamb is fork tender, about 1 to 1 1/2 hours. 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. Remove the bay leaves and stir in the parsley just before serving.

yield: 4 servings; Glycemic index: LOW

each with: 404 g water, 534 calories, (35% from fat, 51% from protein, 14% from carb); 67g protein, 21g total fat, 7g saturated fat, 9g monounsaturated fat, 2g polyunsaturated fat, 18g carb, 5g fibre, 9g sugar, 583g phosphorus, 108g calcium, 8g iron, 204mg sodium, 1344 mg potassium, 2002 IU vitamin A, 0 mg ATE vitamin E, 102 mg vitamin C; 204 mg cholesterol.