A Simple Lamb Stew

A Simple Lamb Stew
1 teaspoon olive oil
2 pounds boneless lamb shoulder, trimmed of visible fat and cut into 1-inch chunks
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper (or to taste)
2 cups lower-sodium, fat-free chicken broth
2 cups water
1 pound red potatoes, scrubbed under running water and cut into 1/2-inch pieces
1/2 a medium bay leaf
1 small green cabbage, cut into 1/2-inch pieces (about 6 cups)
4 medium carrots, peeled and cut crosswise into 1/2-inch pieces
1/3 cup minced fresh parsley leaves
2 teaspoons lemon juice (fresh-squeezed preferred)
Add the oil to a 6-quart nonstick saucepan and place over medium-high heat. When the oil is hot, add the lamb chunks, season with the salt and pepper and saute for 6 to 7 minutes or until lightly browned on all sides.
Add the chicken broth and water and bring to a boil. Lower the heat and simmer, skimming the surface from time to time, for 10 minutes. Add the potatoes and bay leaf, return to a simmer and cook for 10 minutes. Add the carrots and cabbage, return to a simmer and cook for 15-20 minutes or until the potatoes and carrots pierce easily with a knife. Stir in the parsley and lemon juice. Serve immediately.
Serves six.
Nutrition values per serving: 328 calories (30.8 percent from fat), 11.3 g fat (3.8 g saturated fat), 24.6 g carbohydrates, 2.9 g fiber, 30.5 g protein, 96 mg cholesterol, 625 mg sodium.
SaltSense: Omitting the added salt reduces the sodium per serving to 270 mg.