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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim fat from lamb, and cut lamb into 2-inch cubes. | 2. Combine lamb and 3 cups cider in a large zip-top plastic bag; seal and marinate in refrigerator 8 hours or overnight. | 3. Drain lamb, discarding marinade. Pat lamb dry with paper towels. | 4. Place flour in a large zip-top plastic bag. Place half of the lamb in bag, and seal bag, shaking to coat. | 5. Heat 1 tablespoon oil in a Dutch oven over medium-high heat; add lamb mixture, and cook for 5 minutes or until browned. | 6. Remove from pan. Add the remaining lamb to bag, and seal bag, shaking to coat. | 7. Repeat the procedure with 1 tablespoon oil and lamb. | 8. Heat pan coated with cooking spray over medium heat. | 9. Add onion and garlic; sauté 6 minutes. Return lamb to pan; add 1 cup cider, broth, and next 6 ingredients (broth through cinnamon). | 10. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until lamb is tender. | 11. Add potato and carrot; bring to a boil. | 12. Cover, reduce heat, and simmer 15 minutes. | 13. Stir in bell peppers; cook 5 minutes or until bell peppers are crisp-tender. Discard rind strips, bay leaves, and cinnamon stick. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	3 1/2		boneless	3651.48	0.0	284.3392	271.0033
apple cider	4	cups	divided	-	-	-	-
purpose flour	1/2	cup		-	-	-	-
vegetable oil	2	tablespoons	divided	234.46400000000003	0.0	0.0	27.2
cooking spray				-	-	-	-
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
chicken broth	1 1/4	1/4	fat-free reduced sodium	97.65	2.3625	13.923	3.2760000000000002
vermouth	1/2	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
lemon	4	slices	rind	-	-	-	-
bay leaf	3			-	-	-	-
cinnamon	1			-	-	-	-
potato	1 1/2	cups	cut	173.25	39.3525	4.6125	0.2025
carrot	1 1/4	cups	sliced	65.6	15.328	1.4880000000000002	0.384
green bell pepper	1 1/2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.