| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | 4-5 lb. shoulder of lamb | |
| 2 | Cloves garlic | |
| 3 | T | Oil |
| 4 | Sprigs mint | |
| 1 | ds | Chili powder |
| 1/2 | c | White wine |
| 5 | Potatoes, peeled and | |
| quartered | ||
| 1 | c | Kidney beans |
| Salt & pepper, to taste | ||
| Water to cover |
INSTRUCTIONS
Rub the lamb with garlic. Brown in hot oil. Put into pot and sprinkle with seasonings. Place mint sprigs over the lamb and add the wine. Place potatoes and beans around the lamb. Variation: the Jews of Alsace use the above recipe but add the following: raisins, dried pears, apricots, a whiff of rosemary and 2 T. of sugar. They omit the chili powder from this variation. Posted to JEWISH-FOOD digest V97 #059 by Steve and Marilyn Kerman <[email protected]> on Feb 21, 97.
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Nutrition (calculated from recipe ingredients)
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Calories: 978
Calories From Fat: 382
Total Fat: 43.3g
Cholesterol: 0mg
Sodium: 690.5mg
Potassium: 2330.7mg
Carbohydrates: 109.6g
Fiber: 22.3g
Sugar: 8.8g
Protein: 21.5g