Make the lamb broth, using the remains of a leg of lamb or make it by boiling a single shoulder lamb chop. After the broth is made, recover the meat off the bone or on the chop, discarding all the fat and gristle. Chop into small bits of meat.
Break the vermicell noodles into 2-3 inch pieces, and brown them in the butter along with several grains of the rice, using a large sauce pan. (This is for eye appeal). Add the rice, meat, broth, tomato sauce, salt and pepper mixng them well. Cover and simmer for 30 minutes or until rice is tender.
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 6|
|Calories from Fat: 92 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 79.5mg||24 %|
|Sodium 773.8mg||27 %|
|Potassium 672.3mg||18 %|
|Total Carbohydrate 39.4g||12 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 35.9g|
|Protein 10.7g||15 %|
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Calories per serving: 289
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