PREPARATION: Slice the tomatoes into circles. Head, tail and string the beans and cut them into two. Scrape and cut the carrots lengthwise and cube them. After cutting the eggplants lengthwise in two, divide from the middle and cube. Peel the gibson onions. Remove the seeds of green peppers and cut into four. Peel and cube them potatoes. Scrape the fibres on top of the okras. If the garlic to be used is the fresh petioles, dice them. If cloves are used, peel them. Put the cubed lamb meat in big casserole, top with 1/3 of the tomatoes, green beans, carrots, eggplants, gibson onions, half of the tomatoes, green peppers, potatoes, garlic, okra and rest of the tomatoes. Add 1/2 tablespoon salt, the granulated sugar, the margarine, and the water. Cover and place in moderately hot oven. Allow to cook for almost 1.5 hours until the meat and beans are tender. Remove from the oven, place pot on a plate and serve hot. firstname.lastname@example.org http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/
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|Serving Size: 1 Serving (1586g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 836 (59%)|
|Amt Per Serving||% DV|
|Total Fat 92.9g||124 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 43.8g|
|Polyunsanturated Fat 28.3g|
|Cholesterol 0mg||0 %|
|Sodium 1196.8mg||41 %|
|Potassium 4368.3mg||115 %|
|Total Carbohydrate 140.3g||41 %|
|Dietary Fiber 36.1g||144 %|
|Sugars, other 104.2g|
|Protein 19.3g||28 %|
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Calories per serving: 1411
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