Try this Lamb with Fennel recipe, or contribute your own.
Suggest a better descriptionCut the lamb in neat rectangular pieces and dredge in seasoned flour. Peel onion and slice thinly. Core and seed the green pepper and cut it in strips. Slice fennel thinly. Heat oil in saucepan and brown lamb; remove from pan with slotted spoon and put in veggies. Cook and stir till they begin to color. Return meat to pan and add the heated stock. Add saffron, and salt and pepper to taste. Cover and simmer 1 1/4 hr. or till meat is tender. Serve over rice or (better yet) couscous. Crumbling a bit of feta into the couscous is lily-gilding, but its paradisdial. From: Marty Adkins Date: 08-25-96 (04:22)
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 55 | ||
Calories from Fat: 27 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 44mg | 2 % | |
Potassium 124.7mg | 3 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 4.1g | ||
Protein 1.8g | 3 % | |
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: 55
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