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    You are in: Home / Recipes / Lamb, Eggplant and Green Bean Saute Recipe
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    Lamb, Eggplant and Green Bean Saute

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    StarFire22's Note:

    Basically made this up from what I had in the kitchen. I use my sense of smell and imagination to combine ingredients together to get what I want. *The powdered mushrooms used in this recipe are dehydrated in a paper bag in the refrigerator for two to three weeks until completely dried, then powdered with a coffee mill. I used portabella mushrooms in this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Part 1

    Part 2

    Directions:

    1. 1
      LAMB.
    2. 2
      Cut stew meat into teaspoon size pieces, set aside.
    3. 3
      Combine Part 1 ingredients and saute 5 minutes
    4. 4
      Add lamb, stirring to coat well.
    5. 5
      Saute over medium heat until done, about 7 minutes.
    6. 6
      EGGPLANT & GREEN BEANS
    7. 7
      In a separate pan combine all of the Part 2 ingredients.
    8. 8
      Saute until vegetables are tender.
    9. 9
      Add to the cooked lamb mixture and stir gently to combine.

    Ratings & Reviews:

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    Nutritional Facts for Lamb, Eggplant and Green Bean Saute

    Serving Size: 1 (347 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 493.5
     
    Calories from Fat 266
    54%
    Total Fat 29.6 g
    45%
    Saturated Fat 9.1 g
    45%
    Cholesterol 137.6 mg
    45%
    Sodium 720.1 mg
    30%
    Total Carbohydrate 16.4 g
    5%
    Dietary Fiber 5.9 g
    23%
    Sugars 7.9 g
    31%
    Protein 40.6 g
    81%

    The following items or measurements are not included:

    lemon pepper

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