Directions:
- Cut lamb into thin bite-size strips. In a large resealable plastic bag, combine the oil, lemon juice, soy sauce, sugar, vinegar, Worcestershire, mustard and pepper; add lamb. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally.
- Transfer lamb and marinade to a Dutch oven or large saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Add peppers and onion; cook 4 minutes longer or until vegetables are crisp-tender.
- Using a slotted spoon, place meat and vegetables on tortillas; top with tomato and cucumber if desired. Fold in sides of tortilla. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 975.36 Kcal (4084 kJ) | ||
| Calories from fat | 571.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.54g | 98% | |
|---|---|---|---|
| Cholesterol | 149.69mg | 50% | |
| Sodium | 1216.56mg | 51% | |
| Potassium | 931.71mg | 20% | |
| Total Carbs | 51.85g | 17% | |
| Sugars | 12.14g | 49% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 46.31g | 93% | |
| Vitamin C | 50.8mg | 85% | |
| Iron | 7.2mg | 40% | |
| Calcium | 79.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 234.35 Kcal (981 kJ) | ||
| Calories from fat | 137.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.27g | 98% | |
|---|---|---|---|
| Cholesterol | 35.97mg | 50% | |
| Sodium | 292.3mg | 51% | |
| Potassium | 223.86mg | 20% | |
| Total Carbs | 12.46g | 17% | |
| Sugars | 2.92g | 49% | |
| Dietary Fiber | 0.8g | 13% | |
| Protein | 11.13g | 93% | |
| Vitamin C | 12.2mg | 85% | |
| Iron | 1.7mg | 40% | |
| Calcium | 19.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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