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Rating: 3.8/5 (33 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Philippine
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 602
% Daily Value**
Total Fat 40g
Saturated Fat 13g
Unsaturated Fat 3g
Cholesterol 117mg
Sodium 1557mg
Total Carbohydrate 28g
Dietary Fiber 4g
Sugars 6g
Protein 33g
Vitamin A  22%Vitamin C  114%
Calcium  7%Iron  19%
Potassium  27%Vitamin E  13%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: August 08, 2014
This recipe helps you create a delicious meat and potato dinner entree. There are several ingredients required, but all the work will be well worth it once you enjoy this delectable dish.


2 lb Lamb cut into 1 1/2-inch cubes
3 tablespoons White Wine Vinegar Distilled
1 1/4 teaspoons Salt
Lemon Black Pepper Freshly Ground to taste
4 tablespoons Olive Oil
3 Dried Chili Peppers
5 Garlic cloves peeled and minced
1 Onion large peeled and minced
1 teaspoon Lemon Black Pepper Whole
1 Cinnamon Two-inch stick
2 Bay Leaves
4 teaspoons Tomato Paste
2 Potatoes large
1/2 Red Bell Pepper medium
8 Green Olives Whole stuffed
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1. Put the cubed meat into a bowl and add the vinegar, salt and pepper.

2. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry.

3. In a large heavy saucepan, heat the oil over medium heat.

4. When it is hot, add the chiles. Stir for a few seconds or until they swell and darken.

5. Remove chiles with a slotted spoon and set aside.

6. Put as many cubes of meat into the pan as will fit without crowding.

7. Brown the meat on all sides and repeat until all of the meat is browned.

8. Remove meat from pan. Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices.

9. Put in the black peppercorns, cinnamon and bay leaves.

10. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste.

11. Stir and cook for 1 minute. Add 2 cups water and bring to a boil.

12. Cover, turn the heat to low and cook for 15 minutes.

13. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes.

14. When the meat has cooked for 15 minutes, add the potatoes.

15. Cover and continue to cook for 45-60 minutes or until the meat is tender.

16. Seed the bell pepper and cut it into 1/4-inch wide strips.

17. When the meat is tender, put the peppers and olives into the stew.

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Dietary Notes:
This recipe is high in Vitamin A with 22% of your daily recommended intake per serving. This recipe is high in Vitamin C with 114% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Bell Pepper, Tomato, Potato, Sulfites, Garlic, Hot Pepper, Beef, Vinegar, Onion, Olive Oil allergies.
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