3
medium potatoes, cut into 1/4-inch pieces (3 cups)
1
dried bay leaf
2
small tomatoes, coarsely chopped (1 cup)
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Steps
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.
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Trim a leek by removing the root, dry outer skin and blemished leaves. Split in half and wash thoroughly to remove any dirt trapped between bulb layers. Chop the bulb and tender portion of the green top.
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Nutrition Facts
Serving Size:1 Serving
Calories
300
Calories from Fat
145
Total Fat
16 g
Saturated Fat
7 g
Cholesterol
70 mg
Sodium
490 mg
Potassium
680 mg
Total Carbohydrate
22 g
Dietary Fiber
3 g
Protein
20 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
16%
16%
Calcium
4%
4%
Iron
12%
12%
Exchanges:
1 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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