Directions:
- Preheat slow cooker to high.
- Trim the lamb and cut into small cubes. Toss in the flour.
- Heat the oil in a large skillet and add the lamb cubes. Cook for 5 minutes, until browned on all sides. Remove from pan and set aside.
- Add any remaining flour to pan and coo and stir for 2 minutes. Add the squash and the canned tomatoes. Stir.
- Mix together the broth and the tomato paste. Add it to the pan along with the dried herbs and salt and pepper. Bring to a boil.
- Add the lamb back to the pan.
- Pour it all into the crock pot.
- Cover, reduce the heat to low and cook for 5-1/2 hours.
- Cover the leek with boiling water and let stand for 5 minutes. Add to the crock pot, cover and cook for 30 more minutes up to 2 hours.
- Garnish with fresh herbs and serve.
- Good with pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 389.83 Kcal (1632 kJ) | ||
| Calories from fat | 125.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.93g | 21% | |
|---|---|---|---|
| Cholesterol | 112.87mg | 38% | |
| Sodium | 371.43mg | 15% | |
| Potassium | 637.85mg | 14% | |
| Total Carbs | 27.29g | 9% | |
| Sugars | 8.46g | 34% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 39.43g | 79% | |
| Vitamin C | 34mg | 57% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 5.3mg | 29% | |
| Calcium | 139.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 82.9 Kcal (347 kJ) | ||
| Calories from fat | 26.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 21% | |
|---|---|---|---|
| Cholesterol | 24mg | 38% | |
| Sodium | 78.98mg | 15% | |
| Potassium | 135.64mg | 14% | |
| Total Carbs | 5.8g | 9% | |
| Sugars | 1.8g | 34% | |
| Dietary Fiber | 0.98g | 18% | |
| Protein | 8.38g | 79% | |
| Vitamin C | 7.2mg | 57% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 1.1mg | 29% | |
| Calcium | 29.7mg | 14% | |
* 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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