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Ingredientes
- 2 Tbsp. veg. oil
- 1 1/2 lb boneless lamb cut in 1" cubes
- 2 lrg onions peeled, sliced fine
- 2 tsp grnd allspice
- 1 1/2 c. stock or possibly bouillon
- 1 Tbsp. wine or possibly cider vinegar
- 1 tsp curry pwdr or possibly more to taste Salt to taste
- 1/8 tsp cayenne pepper
- 1 whl habanero pepper top cut off and seeds discarded
Direcciones
- Brown meat quickly in oil. Remove then cook onion in oil till soft but not brown. Transfer to the crock pot; add in remaining ingredients, stirring to combine. Cover and cook on LOW 8 to 10 hrs. Throw away habanero before serving.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 415 | |
| Calories from Fat 281 | 68% |
| Total Fat 31.35g | 39% |
| Saturated Fat 11.1g | 44% |
| Trans Fat 0.18g | |
| Cholesterol 90mg | 30% |
| Sodium 374mg | 16% |
| Potassium 479mg | 14% |
| Total Carbs 7.45g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.91g | 2% |
| Protein 24.57g | 39% |
