Serves: 5
Total Calories: 418

1 pound lamb shoulder well-trimmed cubed
3 tablespoons flour
2 tablespoons vegetable oil
3 cups mushrooms sliced ( 1/2 lb.)
1 cup onion chopped
1 cup beef bouillon
2 tablespoons tomato paste
1 garlic large, minced
3/4 teaspoon cinnamon ground
1/2 teaspoon cumin ground
1/2 teaspoon salt
1/4 teaspoon allspice ground
1/8 teaspoon black pepper
1 cup apple peeled and diced
Hot cooked noodles (optional)

In a medium bowl, sprinkle lamb with flour toss until all flour is coating meat.

In a 3-quart saucepan over medium heat, brown lamb, half at a time, in oil. Return all lamb to saucepan. Add mushrooms, onion, bouillon, tomato paste, garlic, cinnamon, cumin, salt, allspice and pepper. Stirring, loosen browned bits from bottom of saucepan. Stirring over high heat, bring to a boil reduce heat to very low, cover and simmer or 1 1/2 hours or until lamb is tender, stirring occasionally to prevent sticking.

Stir in apple cover and cook for 10 minutes or until apple is crisp-tender. If desired, serve over noodles.

Nutritional Facts:

Serves: 5
Total Calories: 418
Calories from Fat: 229

More Recipes from the Slender Feast Cookbook:
Baked Flounder And Stuffing
Baked Ziti
Gourmet Pork Chops
Hawaiian Burgers
Lemon-Peppered Chicken
Pork And Green Onions
Sherried Scallops
Sole With Cucumber Sauce
Spiced Moroccan Lamb Stew
Stuffed Shells Florentine
Swiss Turkey Cutlets