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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180°C. | 2. Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan. | 3. Using same pan add onion, garlic and carrot and lightly fry until onions are clear. | 4. Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through. | 5. Remove from heat and transfer into casserole dish. | 6. Add peas. | 7. Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered. | 8. Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary. | 9. Serve with boiled potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shoulder lamb chop	4			1613.8703	0.0	359.0408	9.0667
onion	1		chopped diced	60.0	14.01	1.65	0.15
garlic clove	4		crushed	1613.8703	0.0	359.0408	9.0667
carrot	1		sliced	29.52	6.8976	0.6696	0.1728
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
pasta sauce tomato	150 -160	g		0.0	0.0	0.0	0.0
stock	2	teaspoons		7.14	0.778	0.2635	0.337
hot water	1	cup		0.0	0.0	0.0	0.0
salt	1	dash		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
oregano	1	pinch		0.1656	0.0431	0.0056	0.0027
potato			halfed boiled	-	-	-	-

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