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    You are in: Home / Recipes / Lamb, Bell Pepper and Feta Stew Recipe
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    Lamb, Bell Pepper and Feta Stew

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    • on August 19, 2011

      Looking for a lamb recipe, and being finicky tonight - found this. The base was easy, so I followed the recipe (with extra garlic) to the point of adding the peppers, etc. I had stuff needing to be cooked in the fridge, so added a yellow pepper, some chopped green chiles, instead of tomato paste, just cut up some home grown tomatoes, 1 jalapeno, and about 4 keffir leaves, and a sprinkling of tumeric. Had some leftover broth from the beef I'd cooked the other night, and threw that in ( approx. 1/4 c.)
      The home grown tomatoes had plenty of juice so I didn't need any extra liquid. Added a can of drained garbanzo beans with the sliced peppers as directed, and let it cook about 10 minutes. Ladled into a bowl, sprinkeld with chopped cilantro and feta...OMG! The flavors, the extra 'bite' of the jalapeno were all just right! Will definitely make again - and don't be afraid to improvise. Chef Mish.

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    Nutritional Facts for Lamb, Bell Pepper and Feta Stew

    Serving Size: 1 (347 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 806.6
    Calories from Fat 352
    Total Fat 39.1 g
    Saturated Fat 14.3 g
    Cholesterol 278.1 mg
    Sodium 1158.4 mg
    Total Carbohydrate 22.8 g
    Dietary Fiber 4.6 g
    Sugars 5.6 g
    Protein 86.9 g

    The following items or measurements are not included:

    crushed tomatoes in puree

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