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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the meat into 1/2 inch cubes. Coat in flour and brown in the shortening in a pre-heated dutch oven or large, thick-bottomed pot. Brown in batches if it doesn't all fit in one layer. | 2. Add the water, bay leaf, salt and pepper. Cover and simmer for 1 1/2 hours. | 3. Stir occasionally and check to make sure there's enough water. Depending on the amount of connective tissue in the meat the sauce will get very thick. Thick is good, but if it gets too thick it will burn at the bottom. | 4. Add onion, red peppers, and rice. Cover and simmer for 30 minutes. | 5. Continue occasionally stirring and checking the water. | 6. Add the tomatoes, peas, thyme, and vinegar. Cover and simmer for 10 minutes. | 7. Serve hot with some crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2			2422.224	0.0	153.1354	195.8645
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
shortening	2	tablespoons		226.304	0.0	0.0	25.6
hot water	3	cups		0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
salt	3 1/2			-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
onion flake	1/4	cup	diced sauteed	48.86	11.6592	1.253	0.0644
red pepper flake	1	tablespoon	crushed	-	-	-	-
rice	1/2	cup	uncooked	351.0	77.3565	6.4448	0.5655
tomato	2	cups	chopped	53.64	11.5922	2.6224	0.596
pea	1	cup	frozen thawed	41.16	7.399	2.7439999999999998	0.196
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
apple cider vinegar	1/2	teaspoon		-	-	-	-

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