Serves: 6
Total Calories: 448

2 pounds lamb, cut into 2-inch cubes
1/4 cup flour
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1 (10 1/2-ounce) can beef broth
2 medium green peppers, cubed
1/2 teaspoon marjoram
3 cloves garlic, minced
1 pound new potato, scrubbed and a thin strip of peel removed
2 medium onions, sliced
1 cup celery, sliced
2 ripe tomatoes, cut into wedges
1/4 cup stuffed olives, sliced

1. Use a large, heavy kettle with cover. Dredge meat with a mixture of flour, salt, and pepper. Brown lamb in nonstick vegetable cooking spray.

2. Add beef broth, green peppers, marjoram and garlic. Cover and cook over low heat for 30 minutes, stirring occasionally.

3. Add potatoes, onions, and celery. Cook until vegetables are tender.

4. Stir in tomatoes and olives. Cover. Turn burner off and finish heating with reserved heat.

EXCHANGES
1 Starch/Bread
4 Meat

NUTRITION FACTS
Calories 269
Total Fat 9 grams
Saturated Fat 3 grams
Cholesterol 53 milligrams
Sodium 535 milligrams (without added salt 343 milligrams)
Total Carbohydrate 19 grams
Dietary Fiber 3 grams
Protein 28 grams

Nutritional Facts:

Serves: 6
Total Calories: 448
Calories from Fat: 0

More Recipes from the The Healthy HomeStyle Cookbook Cookbook:
Individual Meat Loaf
One-Pot Pork Chop Dinner*
Piquant Meat Loaf
Savory Lamb Stew*
Sloppy Joes*
Stuffed Acorn Squash
Veal Scallopini With Spinach Noodles*