Ingredients

3/4 pound lamb, cut into 3/4-inch cubes
All-purpose flour, for dusting
1 tablespoon vegetable oil
2 teaspoons crushed garlic
1 cup chopped onion
1 cup finely chopped carrots
1/2 cup finely chopped sweet green pepper
1 cup cubed peeled sweet potatoes
1 1/2 cups sliced mushrooms
2 1/2 cups beef stock
1/3 cup red wine or more beef stock
3 tablespoons tomato paste
2 teaspoons curry powder

Dust lamb with flour.
In a large nonstick Dutch oven, heat oil, saute lamb for 2 minutes or just until seared all over. Remove lamb and set aside.
To pan, add garlic, onion, carrots, green pepper and sweet potatoes; cook, stirring often for 8 to 10 minutes or until tender. Add mushrooms and cook until softened, about 3 minutes.
Add stock, wine, tomato paste and curry powder. Return lamb to pan; cover and simmer for 1 1/2 hours, stirring occasionally.
Makes 4 servings.

Directions

Nutrition information per serving: 310 cal., 32 g carbo., 5 g fiber, 23 g pro., 9 g total fat (2 g saturated), 783 mg sodium, 61 chol.