Source: Diabetes Comfort Food

by Johanna Burkhard

 

Serves: 6

 

4 tsp olive oil, divided	½ tsp salt
1 lb lean boneless lamb, cut	½ tsp freshly ground black pepper
into 1 inch pieces	3 cups frozen lima beans
1 Spanish onion, chopped	1 large red bell pepper,
4 cloves garlic, finely chopped	seeded and cubed
1 tbsp dried oregano	1 large green bell pepper,
½ tsp hot pepper flakes	seeded and cubed
1 can (19 oz) tomatoes,	½ cup reduced sodium chicken
including juice, chopped	¼ cup chopped fresh parsley

 

Preheat oven to 350ºF. In a Dutch oven or large saucepan, heat 2 teaspoons oil over high heat; brown lamb, in batches if necessary. Transfer to a plate. Add remaining oil to pan; reduce heat to medium. Add onion, garlic, oregano and hot pepper flakes; cook, stirring, for 5 minutes or until softened. Return meat to pan along with any juices. Add tomatoes with juice, salt and pepper; bring to boil. Reduce heat, cover and simmer for 45 minutes. Add beans, red and green peppers and enough chicken broth to make a sauce-like consistency. Cover and bake in preheated oven for 40 minutes or until lamb is tender. Stir in parsley.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	350	2½ medium-fat meat	n/a
Fat, total	12 g	3 vegetable
Fat, saturated	4 g	1 fat
Carbohydrates	32 g	1 starch
Protein	27 g
Cholesterol	70 mg
Dietary Fiber	7 g
Sodium	445 mg