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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut meat into 2-3 cm large pieces. | 2. Finely mince onion and put it into a pot with lard. Sauté onion until becomes soft and transparent. | 3. Add meat and sauté until meat starts to release liquid. | 4. Now add paprika, thyme, salt and pepper and stir. | 5. Add wine and sauté until alcohol evaporates. Add some water and cook for about 30 minutes. | 6. In the meantime peel potato and cut it into small cubes (1-2 cm). | 7. Remove green peas from shuck. Add green peas and potato into stew and cook until all ingredients become soft and liquid is reduced a bit. Seve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	700		boneless	847778.4	0.0	53597.376	68552.568
onion	250			16000.0	3736.0	440.0	40.0
green pea	400			46980.0	8381.0	3143.6	232.0
potato	200			-	-	-	-
lard	1	tablespoon		115.456	0.0	0.0	12.8
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
wine	1	cup		45.41	0.6453	0.0956	0.0
water	3	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

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