Lamb and Potato Skillet Recipe
1 lb ground lamb
1 medium leek, chopped
1 garlic clove, finely chopped
1/2 cup Progresso® beef flavored broth (from 32-oz carton)
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium potatoes, cut into 1/4-inch pieces (3 cups)
1 dried bay leaf
2 small tomatoes, coarsely chopped (1 cup)
1. Cook lamb, leek and garlic in 10-inch skillet over medium heat, stirring frequently, until lamb is brown; drain.
2. Stir remaining ingredients except tomatoes into lamb mixture. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until potatoes are tender. Remove bay leaf. Stir in tomatoes; heat through.
1 Serving: Calories 300 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 7 g); Cholesterol 70 mg; Sodium 490 mg; Total Carbohydrate 22 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 16 %; Calcium 4 %; Iron 12 % Exchanges: 1 Starch; 1 Vegetable; 2 Medium-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
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