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Suggest a better descriptionThe cooking is quite simple. Dice lamb into cherry sized pieces. Chop herbs, making certain to chop the garlic and lavender finely, and fry all over medium high flame till meat just done (about 5 min, but peoples tastes vary widely on what is cooked lamb). Tastes fantastic in pita bread with some hummos and tabbouleh and maybe a bit of baba ghannouj. If fresh herbs are unavailable, use about 2 tablespoons mint, and one or two teaspoons of lavender. The difference between the flavor of fresh and dried is enough to convince people to give up kitchen window sills to herbs. Also note that some people may think that that is a lot of garlic. We like garlic, we sometimes add more... Sean Mallory (smallory@ouray.denver.colorado.edu)
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Serving Size: 1 Serving (509g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3311 | ||
Calories from Fat: 3159 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 350.9g | 468 % | |
Saturated Fat 166.3g | 832 % | |
Monounsaturated Fat 139.4g | ||
Polyunsanturated Fat 25.3g | ||
Cholesterol 494.7mg | 152 % | |
Sodium 387.1mg | 13 % | |
Potassium 449.8mg | 12 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.6g | ||
Protein 31.3g | 45 % | |
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: 3311
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