Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
996
Calories
41g
Protein
36g
Fat
120g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7 peppercorns
- 2 bay leaves
- 1 bottle red Côte du Rhône wine
- 8 garlic cloves, minced
- 3 yellow onions, halved and sliced 1/4 inch thick
- 4 lb. lamb shoulder, cut into 2-inch pieces
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 12 baby carrots, peeled
- 3 Tbs. all-purpose flour
- 1 can (28 oz.) diced tomatoes with juices
- Toasted country-style bread for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes