Lamb Stew

WW Points: 5Lamb Stew
Serves: 5

1 whole eggplant -- cubed
8 ounces lamb -- stew meat
1 cup onion -- diced
5 cloves garlic -- chopped
1 whole zucchini -- cut into large chunks
1 whole red bell pepper -- chopped
3 whole tomatoes -- chopped
1 cup marsala wine
1 1/2 cups water
2 tablespoons olive oil
1/4 cup fresh basil
1/2 cup basmati rice
2 tablespoons fresh rosemary
1/4 teaspoon red pepper flakes
1/2 teaspoon salt

Brown lamb in olive oil in a large pot. Add eggplant and saute until it is slightly browned. Add onion and saute until it is transparent. Add garlic and cook for approximately 2 minutes. Do not let the garlic burn.

Add rice, zucchini, pepper, tomatoes, basmati rice, marsala wine, water, red pepper flakes, and salt. Bring to a rolling boil over medium heat. Cover and simmer for 45 minutes or until the vegetables are tender.

Stir in basil and rosemary and serve immediately.

Nutritional Analysis:
Per Serving: 304 Calories; 14g Fat (44.5% calories from fat); 10g Protein; 29g Carbohydrate; 5g Dietary Fiber; 25mg Cholesterol; 263mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 Vegetable; 2 Fat.

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