Marinate the lamb in the wine for 3 hours. Remove the lamb and reserve the wine. In a large skillet, heat the oil over medium heat. Add the lamb and saute until lightly browned on all sides. Add the garlic and onion, sauteing until the onion is translucent. Lower the heat and add the bay leaves, tomato paste, salt, wine, and Habaneros. Simmer until the lamb is tender, about 30 minutes. Remove the bay leaves and serve. Serving Suggestion: Start with a green salad tossed with an oil and red-wine vinaigrette. Serve the stew with crusty bread and cold mugs of a flavorful beer such as the Jamaican import, Red Stripe. SirRedhawk@aol.com Busted by Christopher E. Eaves
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (467g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 95 (33%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 396.1mg||14 %|
|Potassium 745mg||20 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 13.7g|
|Protein 2.6g||4 %|
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: 290
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!