Lamb Stew With Herbes De Provence Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
894
FAT
191%
CHOL
82%
SOD
273%

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Ingredients for 4 servings

2 1/2 tablespoons paprika

1/4 cup dried savory

1 tablespoon cayenne

1 tablespoon herbes de Provence, recipe follows

1 tablespoon dried thyme

1/2 cup chopped yellow onions

1 tablespoon dried rosemary

2 tablespoons olive oil

1/4 cup dried thyme

1/4 teaspoon freshly ground black pepper

1 teaspoon dried lavender blossoms

1/2 cup diced peeled sweet potatoes

1 tablespoon minced garlic

1/2 cup chopped carrots

1 tablespoon dried oregano

2 tablespoons dried oregano

1/2 cup peeled, seeded, and shopped Italian plum tomatoes (1 or 2 tomatoes)

1 cup dry red wine

2 tablespoons garlic powder

1/4 cup dried majoram

1 tablespoon Essence, recipe follows

3 cups lamb stock, or beef stock, or canned, low-sodium beef broth

1/2 teaspoon salt

1 tablespoon ground black pepper

2 tablespoons salt

French or Italian bread, accompaniment

1 tablespoon onion powder

2 pounds lamb fillet, shoulder or leg, trimmed of fat and cut into 1-inch cubes

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