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Cube lamb and dust in seasoned flour, in a medium pan add oil and brown lamb on all sides. Take out lamb and place aside. In the same pan if neccessary add extra oil and add onion, garlic and chillie cook till transparent, then add the white wine. Cook and reduce wine by half usually 3 minutes, add lamb, vegetable stock,tomatoes. Cook on very low heat for 20 to 25 minutes. While lamb is cooking boil water for the pasta and cook for 13 minutes. 5 Minutes before the end of lamb cooking add
the herbs and peas. When pasta is cooked and lamb sauce is ready add pasta to the lamb sauce sprinkle with the cheese stir and serve in large bowls. Add extra cheese on top of pasta in the bow.
Make sure to cook very slowly as lamb will toughen if cokked on high heat
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Serving Size: 1 Serving (996g) | ||
Recipe Makes: 4 | ||
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Calories: 2404 | ||
Calories from Fat: 678 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.3g | 100 % | |
Saturated Fat 33.9g | 170 % | |
Monounsaturated Fat 23.3g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 912.6mg | 281 % | |
Sodium 606.9mg | 21 % | |
Potassium 2068.4mg | 54 % | |
Total Carbohydrate 319.6g | 94 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 316.1g | ||
Protein 106.1g | 152 % | |
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: 2404
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