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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place lamb in large skillet with lard, over high heat, brown well on all sides. | 2. Add salt, pepper, garlic, rosemary and sage and continue browning a little longer. | 3. Sprinkle meat with flour, using a wooden spoon, press the flour into the meat. | 4. Add vinegar and water, mix well, scraping the bottom of the pan. | 5. Reduce heat to low, and cook slowly for about 40-45 minutes or until meat is almost done. | 6. If gravy gets too thick or dry while cooking, add a little water. | 7. Mix chopped anchovies with 1 teaspoon water, and add them to the meat. | 8. Cook for 1 minute longer, then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb stew meat	1 1/2	1/2	cut	605.2014	0.0	134.6403	3.4
leaf	1	tablespoon		0.4025	0.0704	0.043	0.0058
salt	1/2	teaspoon		-	-	-	-
pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
garlic	1/2	clove		2.235	0.4959	0.0954	0.0075
rosemary	1/2	teaspoon		0.4585	0.0724	0.0116	0.0205
sage	1		chopped	-	-	-	-
flour	1 1/2	1/2		867.42	189.9081	14.1015	3.3654
wine vinegar	1/2	cup		22.705	0.3226	0.0478	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
anchovy fillet	2		chopped	605.2014	0.0	134.6403	3.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.