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Suggest a better descriptionSeason the lamb with salt, pepper and cumin. Cut the onions and tomatoes into quarters. Alternate the lamb with the vegetables on skewers; grill or broil for 5 minutes on each side. Serve with rice. Yield: 4 to 6 servings. From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 153. ISBN 0-8050-0394-0. Electronic format by Cathy Harned.
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Serving Size: 1 Batch (1595g) | ||
Recipe Makes: 1 | ||
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Calories: 6157 | ||
Calories from Fat: 5704 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 633.7g | 845 % | |
Saturated Fat 289.1g | 1446 % | |
Monounsaturated Fat 261g | ||
Polyunsanturated Fat 48.3g | ||
Cholesterol 806.4mg | 248 % | |
Sodium 464.4mg | 16 % | |
Potassium 2091.1mg | 55 % | |
Total Carbohydrate 45.3g | 13 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 35.2g | ||
Protein 66.5g | 95 % | |
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: 6157
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