Recipe by: Janine LeBlanc, GE-Moorestown ASPFWJZ@muppet.dnet.ge.com 1. Cover the dried mushrooms with warm water and let soak for 1/2 hour. D 2. In a 30 cm saucepan or soup pot, melt the butter. Add the lamb cubes an 3. Stir in the water, salt, and pepper along with the ground coriander and 4. Add the cream, heat just to boiling, and check the seasoning. If too th Difficulty : easy. Precision : measure ingredients.
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|Serving Size: 1 Serving (376g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 438 (74%)|
|Amt Per Serving||% DV|
|Total Fat 48.6g||65 %|
|Saturated Fat 29.9g||149 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 170.3mg||52 %|
|Sodium 97.2mg||3 %|
|Potassium 359.4mg||9 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 29.1g|
|Protein 7.1g||10 %|
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Calories per serving: 595
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