Combine onions, peppercorns, cloves and tomato juice and cook until juice has evaporated. Add oil, cinnamon and braise until onions are golden brown. Add ginger and cardamon seeds. Stir well. Add lamb cubes and reduce heat. Cover and simmer for about 20 minutes. Add potatoes, salt, black pepper and sugar. Simmer until potatoes are just about done. Remove lid to reduce liquid. Serve with rice. Posted to MM-Recipes Digest by THEHOGUES@t-online.de (John & Trudi Hogue) on Oct 25, 1999
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|Serving Size: 1 Batch (1227g)|
|Recipe Makes: 1|
|Calories from Fat: 3367 (82%)|
|Amt Per Serving||% DV|
|Total Fat 374.1g||499 %|
|Saturated Fat 163.5g||817 %|
|Monounsaturated Fat 157.1g|
|Polyunsanturated Fat 32.9g|
|Cholesterol 450mg||138 %|
|Sodium 902.8mg||31 %|
|Potassium 3793.2mg||100 %|
|Total Carbohydrate 144g||42 %|
|Dietary Fiber 29.2g||117 %|
|Sugars, other 114.8g|
|Protein 51.8g||74 %|
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Calories per serving: 4094
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