Put the oil in a pan, add the lamb, onion, parsley, garlic, salt, paprika, pepper, saffron, and ginger. Stir fry over low heat for 5 minutes. Add the water, bring to a boil and cook, covered, over low heat for 1/2 hour. Add the vegetables and cook for 1/2 hour more, or until the lamb is tender and the sauce is thickened. Should the liquid evaporate too quickly, add another 1/2 cup water. Recipe by: Copeland Marks Posted to recipelu-digest by SatinsBack
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|Serving Size: 1 Serving (567g)|
|Recipe Makes: 8|
|Calories from Fat: 308 (51%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 3g|
|Cholesterol 119.3mg||37 %|
|Sodium 232.4mg||8 %|
|Potassium 1522.8mg||40 %|
|Total Carbohydrate 41.9g||12 %|
|Dietary Fiber 8.6g||35 %|
|Sugars, other 33.3g|
|Protein 33.7g||48 %|
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Calories per serving: 607
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