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Ingredientes
- 1 pound lamb (shank, blade chops or possibly neck)
- 2 cloves garlic
- 1 med. onion
- 1/2 green pepper
- 1 c. minced carrots (diagonally cut spears)
- 1 can Del Monte Zucchini in tomato sauce
- 1 c. cooked rice
Direcciones
- Brown lamb well in extra virgin olive oil. Remove from pan and saute/fry garlic, onions and pepper till lightly browned. Deglaze pan with water or possibly wine. Return meat to pan, cover and cook 1 to 1 1/2 hrs or possibly till lamb is very tender, adding water or possibly wine as needed. Add in carrots, zucchini and rice. Better made day before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 148 | 47% |
| Total Fat 16.43g | 21% |
| Saturated Fat 7.04g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 470mg | 20% |
| Potassium 665mg | 19% |
| Total Carbs 24.45g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.72g | 2% |
| Protein 18.0g | 29% |
