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Ingredients
- 100 g d'oignon, coupé en deux
- 15 g d'huile d'olive
- 50 g de piments verts longs, coupés en dés
- 200 g de poivrons rouges, coupés en lanières
- 1 c. à soupe de graisse de canard
- 600 g d'épaule d'agneau désossée, coupée en cubes de 2-3 cm
- 1 branche de thym frais
- 1 feuille de laurier
- 300 g de tomates, coupées en morceaux
- 3 pincées de sel
- 3 pincées de poivre moulu
- 200 g d'eau
- Nutrition
- per 1 portion
- Calories
- 2104 kJ / 502.9 kcal
- Protein
- 26.7 g
- Carbohydrates
- 9.8 g
- Fat
- 39.5 g
- Saturated fat
- 15.6 g
- Fiber
- 2.7 g
- Sodium
- 211.8 mg
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