| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Albanian | La times, Latimes1 | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Lamb leg or shoulder |
| Salt and pepper | ||
| 3/4 | c | Butter |
| 2 | T | Rice |
| 2 | lb | Yogurt |
| 5 | Eggs, beaten | |
| 1 | T | Flour |
INSTRUCTIONS
Cut meat into 4 serving pieces. Season with salt and pepper to taste. Dot with 1/4 cup butter and bake at 350 degrees, basting now and then with pan juices, about 40 minutes, or until well browned. Stir rice into pan juices. Remove baking pan from oven and set aside while preparing yogurt sauce. Combine yogurt with salt and pepper to taste. Stir in eggs until smooth. Set aside. Melt remaining 1/2 cup butter and add flour. Saute until smooth. Add yogurt mixture and stir until smooth. Pour yogurt sauce in baking pan, stirring it with meat pieces, and bake at 375 degrees 45 minutes. Serve hot. Yields 4 to 6 servings. Each of 6 servings: 519 calories, 444 mg sodium, 305 mg cholesterol, 44 grams fat, 8 grams carbohydrates, 23 grams protein, 0 fiber Recipe Source: Los Angeles Times - 01-13-1999 Recipe from "The Best of Albanian Cooking" by Klementina and R. John Hysa (Hippocrene Books, $22.50) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 620
Calories From Fat: 349
Total Fat: 39.3g
Cholesterol: 347.6mg
Sodium: 247.6mg
Potassium: 715.5mg
Carbohydrates: 12.9g
Fiber: <1g
Sugar: 10.8g
Protein: 51.8g