Ingredients
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½ cup plain yogurt
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¼ cup water
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2 tablespoons fresh lemon juice
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1 tablespoon distilled white vinegar
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1 tablespoon olive oil
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½ cup chopped onion
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2 cloves garlic, minced
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1 tablespoon salt
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½ teaspoon ground black pepper
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½ teaspoon ground cumin
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⅛ teaspoon ground nutmeg
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⅛ teaspoon ground cloves
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¾ teaspoon ground mace
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1 teaspoon cayenne pepper
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5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips
Directions
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Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
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Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.
Nutrition Facts (per serving)
| 376 | Calories |
| 27g | Fat |
| 3g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 376 | |
| % Daily Value * | |
| Total Fat 27g | 34% |
| Saturated Fat 11g | 55% |
| Cholesterol 115mg | 38% |
| Sodium 966mg | 42% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 2g | |
| Protein 29g | 58% |
| Vitamin C 3mg | 3% |
| Calcium 61mg | 5% |
| Iron 3mg | 15% |
| Potassium 380mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
