Recipe by: Elizabeth Powell Preparation Time: 2:30 Season flour with salt and pepper and dredge lamb cubes in it. Heat olive oil in large soup kettle over medium high heat. Brown lamb cubes in oil. Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce. Season with additional salt and pepper to taste. Simmer over medium heat for 1-1/2 hours. Add blanched onions and olives. Simmer 1/2 hour longer.
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|Serving Size: 1 Serving (507g)|
|Recipe Makes: 6|
|Calories from Fat: 1474 (90%)|
|Amt Per Serving||% DV|
|Total Fat 163.8g||218 %|
|Saturated Fat 73.2g||366 %|
|Monounsaturated Fat 68.7g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 206.4mg||64 %|
|Sodium 830.5mg||29 %|
|Potassium 636.2mg||17 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 14.7g|
|Protein 20.8g||30 %|
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Calories per serving: 1634
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