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Ingredientes
- 2 lb Lean boned breast of lamb
- 10 sm Onions
- 1 1/2 ounce Lard or possibly shortening
- 1/2 pt Boullion
- 4 x Tomatoes
- 1 x Bay leaf Paprika
- 3 1/2 ounce Rice
- 1 x Lemon, juice of Salt Pepper
Direcciones
- Cut the meat in 2-inch cubes. Peel the onions. Heat the lard in a deep pan and add in the meat and onions. Cook 15 min over a moderately high heat for 15 min, stirring constantly. Add in the boullion and continue cooking 5 min. Add in the tomatoes, peeled and quartered, the bay leaf, and a good healthy pinch of paprika and season with salt and pepper. Cook 10 min. Add in sufficient boilking water to cover and remove the bay leaf and the onions. Keep the onions hot. Add in the rice, cover, and cook 20 min. Season with salt, pepper, and a little lemon juice. Serve on a heated platter with the onions.
- Mapie, Comtesse Guy de Toulouse-Lautrec
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 4 servings | |
| Calories 262 | |
| Calories from Fat 100 | 38% |
| Total Fat 11.09g | 14% |
| Saturated Fat 4.3g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 11mg | 0% |
| Potassium 403mg | 12% |
| Total Carbs 37.47g | 10% |
| Dietary Fiber 3.9g | 13% |
| Sugars 8.38g | 6% |
| Protein 4.08g | 7% |
