Ingredients
| Quantity | Ingredients |
|---|---|
| cooking spray | |
| 1 pound | lamb stew meat |
| 1 1/2 cups | vertically sliced onion |
| 2 | garlic cloves, crushed |
| 1/2 cup | dry red wine |
| 2 cups | water |
| 3/4 cup | uncooked spelt, rinsed and drained |
| 1/2 cup | tomato sauce |
| 3/4 tsp | salt |
| 1/4 tsp | black pepper |
| 1 pound | green beans, trimmed |
| 1 (14.5-ounce) can | diced tomatoes, undrained |
| 1 | bay leaf |
| 2 tbsp | thinly sliced fresh basil |
Directions
Heat a Dutch oven coated with cooking spray over medium-high heat. Add lamb; cook 5 minutes, browning on all sides. Add onion and garlic; sauté 8 minutes, stirring frequently. Add wine, scraping pan to loosen browned bits. Add water and next 7 ingredients (water through bay leaf); bring to a boil. Reduce heat, and simmer 1 1/2 hours or until lamb is tender. Discard bay leaf; sprinkle servings evenly with basil.
Yield: 4 servings (serving size: 2 cups)
CALORIES 398 (20% from fat); FAT 8.8g (sat 2.7g,mono 3g,poly 0.8g); IRON 6mg; CHOLESTEROL 92mg; CALCIUM 99mg; CARBOHYDRATE 47.8g; SODIUM 823mg; PROTEIN 36.8g; FIBER 10.9g
Source: www.cookinglight.com