Main Dishes

Lamb parsley

213
4
800 g lamb (leg, shoulder, etc.)
625 ml (2 and 1/2 hours. O'clock) water
6-8 bunches of parsley
60 (1/4 cup) butter
2 tbsp flour
125 ml (1/2 cup) milk
salt
125 ml (1/2 cup) of hot water, an additional
Cut the meat into medium sized pieces. In pan put half the butter and all the water with a pinch of salt. Boil and the meat was added and then boiled for 10 minutes. Add ce sweeping dried and finely chopped parsley and hot water (1/2 cup). Cook to soften the meat about 40-50 minutes. Add flour mixed into cold milk and the remaining half of the butter. Lamb parsley add salt to taste. Allow to simmer for 10 minutes and remove from heat. Lamb is distributed on plates and serve with yogurt.
Nutritions

Calories
28437

Sodium
4132mg
172% DV

Fat
2956g
4548% DV

Protein
359g
719% DV

Carbs
450g
153% DV

Fiber
188g
754% DV