Cut the skin from the lamb. IN a skillet, brown the meat in hot oil. Drain off fat. Add the onions,carrots, mushrooms, wine, green pepper, cumin, salt and pepper to the skillet. Top with unpeeled garlic. Bring to boiling. Reduce heat. Cover and simmer with mixture for 1 1/2 hours. Transfer the meat to a serving plate. Skim fat from, juices. Spoon the vegetables and juices over meat. Serve with couscous.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2439g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3236 (64%)|
|Amt Per Serving||% DV|
|Total Fat 359.6g||479 %|
|Saturated Fat 164.7g||824 %|
|Monounsaturated Fat 151.6g|
|Polyunsanturated Fat 20g|
|Cholesterol 1478.4mg||455 %|
|Sodium 1651.2mg||57 %|
|Potassium 6933.9mg||182 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 13g|
|Protein 411g||587 %|
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: 5095
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!