Directions:
- Dredge the lamb cubes in the flour, mixed with salt and pepper.
- Brown the lamb well in a pan with 2 TB oil over medium high to high heat.
- Remove the lamb, and add the carrots, onions, and garlic and sauté until the onions are translucent.
- If the tomatoes are whole in the can, cut them in half inside the can with a sharp knife.
- Add the grape juice and the tomatoes and bring to a boil.
- Add the lamb and the fennel whites and bring back to a boil, reduce heat, cover and simmer for about an hour, or until the lamb falls apart with a fork.
- Garnish with the green fennel and serve with macaroni pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 629.14 Kcal (2634 kJ) | ||
| Calories from fat | 231.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.7g | 40% | |
|---|---|---|---|
| Cholesterol | 184.28mg | 61% | |
| Sodium | 421.84mg | 18% | |
| Potassium | 1782.3mg | 38% | |
| Total Carbs | 34.97g | 12% | |
| Sugars | 12.81g | 51% | |
| Dietary Fiber | 7.97g | 32% | |
| Protein | 60.04g | 120% | |
| Vitamin C | 44.3mg | 74% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 7.7mg | 43% | |
| Calcium | 156.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 100.66 Kcal (421 kJ) | ||
| Calories from fat | 37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 40% | |
|---|---|---|---|
| Cholesterol | 29.48mg | 61% | |
| Sodium | 67.49mg | 18% | |
| Potassium | 285.16mg | 38% | |
| Total Carbs | 5.6g | 12% | |
| Sugars | 2.05g | 51% | |
| Dietary Fiber | 1.27g | 32% | |
| Protein | 9.61g | 120% | |
| Vitamin C | 7.1mg | 74% | |
| Vitamin A | 0.1mg | 18% | |
| Iron | 1.2mg | 43% | |
| Calcium | 25mg | 16% | |
* 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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