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Suggest a better descriptionBrown lamb pieces in sunflower oil with garlic. Remove from heat. Bring water to a boil in a large stock pot. Add lamb, 1 teaspoon of salt & reduce heat to cook at slow boil for 30 minutes. Add all other ingredients, cook for 15 minutes at a slow boil, then reduce to simmer and cook for 30 minutes. ORIGIN: Dr. Mriya Talmulaniva, Tbilisi-Georgia, circa 1997 From: Dr. Donald Houston Posted to MM-Recipes Digest V4 #16 by docdonald@worldnet.att.net on May 17, 1999
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Serving Size: 1 Serving (367g) | ||
Recipe Makes: 6 | ||
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Calories: 811 | ||
Calories from Fat: 585 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65g | 87 % | |
Saturated Fat 24.1g | 120 % | |
Monounsaturated Fat 23.4g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 113.5mg | 35 % | |
Sodium 234.8mg | 8 % | |
Potassium 598.4mg | 16 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 26.2g | ||
Protein 25.7g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 811
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