Directions:
- Peel, seed, and chop tomatoes.
- Slice summer squash and zucchini.
- Dice potatoes.
- Place lamb and vegetables in crock pot.
- Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables.
- Cover and cook on low 8 hours.
- (Don't peek, lifting the lid prolongs cooking time.) Turn to high.
- Blend flour and butter, then shape into small balls.
- Drop into stew and cook, stirring several times, until thickened.
- Serve over hot noodles or rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.66 Kcal (1012 kJ) | ||
| Calories from fat | 89.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.98g | 15% | |
|---|---|---|---|
| Cholesterol | 84.68mg | 28% | |
| Sodium | 806.23mg | 34% | |
| Potassium | 221.76mg | 5% | |
| Total Carbs | 11.29g | 4% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 26.06g | 52% | |
| Vitamin C | 16.5mg | 27% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 7.4mg | 41% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 95.13 Kcal (398 kJ) | ||
| Calories from fat | 35.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 15% | |
|---|---|---|---|
| Cholesterol | 33.34mg | 28% | |
| Sodium | 317.38mg | 34% | |
| Potassium | 87.3mg | 5% | |
| Total Carbs | 4.44g | 4% | |
| Sugars | 1.43g | 15% | |
| Dietary Fiber | 0.6g | 6% | |
| Protein | 10.26g | 52% | |
| Vitamin C | 6.5mg | 27% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 2.9mg | 41% | |
| Calcium | 16.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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