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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pat lamb dry and season with salt and pepper. | 2. Heat oil in a large pot or Dutch oven. Saute lamb until lightly browned, about 5 minutes. | 3. Remove and set aside. | 4. Add onion, garlic and peppers to pot and saute over moderate heat until softened, about 10 minutes. | 5. Add tomatoes and cook until mixture is well-blended, about 5 minutes. Return lamb to pot, along with any accumulated juices. | 6. Cover and simmer over low heat until lamb is tender, about 1 1/2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2	lbs	boneless cut	2422.224	0.0	153.1354	195.8645
salt				-	-	-	-
pepper				-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	1		chopped	-	-	-	-
red bell pepper	2		cut	-	-	-	-
tomato	2		peeled seeded chopped	56.58	12.546	2.952	0.49200000000000005

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