Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 48 oz potatoes, peeled, washed, cubed
- 20 oz lamb stew meat, cubed
- 1 head garlic, peeled, crushed with a dash of salt
- 2 1/4 tbsp shortening or butter
- 1 1/2 cups vegetable oil (for frying)
- 1 1/4 cups finely chopped fresh coriander
- 3/4 tbls salt (optional)
- a dash of ground allspice and black pepper
- 6 cups water
- =
Directions
Fry potato cubes in hot oil over medium heat till golden.
Remove and drain on absorbent paper.
Fry meat with 2 tbls of butter.
Place meat in a pot.
Add water.
Bring to a boil over high heat.
Reduce heat to low, remove scum when necessary.
Cook for 2 hours till meat is tender.
Fry coriander and garlic with remaining butter over low heat.
Stir till fragrant for about 2 minutes.
Add fried potatoes, salt, allspice and pepper to meat and stock.
Bring to a boil over medium heat.
Reduce heat.
Cook for 15 minutes.
Lower heat.
Add coriander and garlic.
Cook for 5 minutes.
Serve hot with cooked rice.