Lamb Stew With Spaghetti

Recipe Ingredients

2		Onions - chopped (large)
3		Garlic cloves - chopped
3 sections		Parsley - (to 4) - chopped
1 tablespoon	15ml	Olive oil
2 lbs	908g / 32oz	Cut up lamb for stewing with bones
2 cups	474ml	Medium-dry sherry
1		Cream of mushroom soup - (10 oz)
2 cups	474ml	Water
1/2 lb	227g / 8oz	Spaghetti
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Vegeta (Croatian seasoning)

Recipe Instructions

Brown onions, garlic and parsley in large skillet over medium heat in olive oil. Add lamb and brown until water from lamb dries up, 10 to 15 minutes.

Add sherry and cook, uncovered, 5 minutes. Add mushroom soup and water and cook uncovered over medium heat until meat is tender, 1 hour to 1 hour 15 minutes.

Toward end of cooking lamb, cook pasta in boiling salted water until al dente, 8 to 10 minutes. Season lamb with Vegeta and salt and pepper to taste. Serve over spaghetti.

This recipe yields 4 servings.

Each serving: 596 calories; 838 mg sodium; 111 mg cholesterol; 18 grams fat; 54 grams carbohydrates; 43 grams protein; 0.69 gram fiber.

Source:
The Los Angeles Times, 10-27-1999

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