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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat large Dutch oven and add oil. When very hot add lamb, onion, garlic, celery, carrots. Mix together well and sauté for about 10 minutes, until lamb is browned. | 2. Add the tomatoes, bay leaf, white wine, and 1/2 cup traditional roux. Season with salt and pepper. Simmer until lamb is tender 1.5 to 2 hours. Serve in bowl with crusty bread. | 3. Make Traditional Roux: Melt butter in small saucepan. Blend in flour with a whisk and stir over low heat until flour is browned. Add the beef stock, bring to a boil and whisk 3 to 4 minutes. Reduce the heat and simmer another 30 minutes, continuing to stir. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lamb	2 1/2		cubed	3027.78	0.0	191.4192	244.8306
white onion	1/4	cup	diced	16.0	3.736	0.44	0.04
garlic clove	2		peeled minced	-	-	-	-
celery	1/4	cup	diced	4.04	0.7499	0.1742	0.0429
carrot	1/4	cup	diced	13.12	3.0656	0.2976	0.0768
tomato	1	can	stewed drained	62.068999999999996	13.7631	3.2384	0.5397
bay leaf	1			-	-	-	-
white wine	1/2	cup		-	-	-	-
roux	1/2	cup		-	-	-	-
salt pepper				-	-	-	-
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
purpose flour	1 1/2	1/2		-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784

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