YIELD Makes 8 servings
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INGREDIENTS
| 2 | pounds lean boneless lamb, cut into 1-1/2-inch cubes |
| 1 | each lime, lemon and orange |
| 1/2 | cup apple juice |
| 1/4 | cup white wine vinegar |
| 2 | cloves garlic, sliced |
| 1 | small onion, chopped |
| 1 | teaspoon ground cumin |
| 2 | small zucchini cut into 1-inch pieces |
| 8 | large pieces fresh pineapple |
| 2 | small onions, quartered |
| 1 | can (14-1/2 ounces) reduced-sodium chicken broth |
| 1‑1/2 | cups uncooked rice |
| 1/16 | teaspoon ground saffron |
PREPARATION:
| Sodium | 56 mg |
| Protein | 19 g |
| Fiber | 1 g |
| Carbohydrate | 38 g |
| Cholesterol | 48 mg |
| Saturated Fat | 2 g |
| Total Fat | 5 g |
| Calories from Fat | 16 % |
| Calories | 278 |
| Meat | 2 |
| Vegetable | 1 |
| Starch | 2 |
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