Main DishesSeptember 01, 2013
Calories
28437
Sodium
4132mg
172% DV
Fat
2956g
4548% DV
Protein
359g
719% DV
Carbs
450g
153% DV
Fiber
188g
754% DV
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
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
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat1930g9650%
Polysaturated Fat187g1169%
Monosaturated Fat839g5244%
Cholesterol8041mg2698%
Sodium4132mg172%
Potassium11640mg332%
Protein359g719%
% DAILY VALUE*
Total Carbohydrate
Fiber188g754%
Sugar382g765%
Vitamin A100082IU2001%
Vitamin B680mg4022%
Vitamin C189mg315%
Calcium10792mg1079%
Iron79mg443%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.