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Suggest a better descriptionPuree the onion, ginger and garlic in a blender or food processor. Add a little water if necessary. Put the puree in a mixing bowl and add the cloves, cardamom, cinnamon and peppercorn. Mix well. Put the lamb chops in a large mixing bowl and add the above marinade. Mix thoroughly, cover the bowl with cling film and leave to marinate for 3-4 hours or overnight in the fridge. Bring to room temperature before cooking. Heat the oil over a medium to high heat and fry the onions until they are browned. Remove them with a slotted spoon, squeezing out as much excess oil as possible, by pressing them to the side of the pan with the spoon. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 4 servings | ||
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Calories: 658 | ||
Calories from Fat: 559 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.1g | 83 % | |
Saturated Fat 28.3g | 141 % | |
Monounsaturated Fat 23.3g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 129.4mg | 40 % | |
Sodium 823.3mg | 28 % | |
Potassium 377.3mg | 10 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 4.5g | ||
Protein 19.2g | 27 % | |
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: 658
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