Lamb parsley

September 01, 2013

215

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

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 1930g 9650%

Polysaturated Fat 187g 1169%

Monosaturated Fat 839g 5244%

Cholesterol 8041mg 2698%

Sodium 4132mg 172%

Potassium 11640mg 332%

Protein 359g 719%

% DAILY VALUE^*

Total Carbohydrate

Fiber 188g 754%

Sugar 382g 765%

Vitamin A 100082IU 2001%

Vitamin B6 80mg 4022%

Vitamin C 189mg 315%

Calcium 10792mg 1079%

Iron 79mg 443%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.