Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
594
Calories
52g
Protein
36g
Fat
12g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 1 pound lean lamb, shoulder or leg
- 1 pound lean port, shoulder or leg
- 1 pound lean beef round
- 2-1/2 teaspoons salt
- 1 teaspoon whole allspice
- 1/2 teaspoon whole white peppercorns
- 6 large white onions, cut into 1/4-inch thick slices
- Chopped fresh parsley
- =
Directions
1
Preheat oven to 300 degrees F. Cut the meat into 1-inch cubes. In an enamelled, cast-iron pot or other deep oven proof casserole, layer the meat, salt, allspice, whitepe ppercorns, and onion. Cover lightly. Bake for 5 hous, or until the meat is very tender. Sprinkle with chopped fresh parsley and serve over mashed potatoes or mashed potatoes and rutabagas.
Recipe sourced from
fandom