Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Saffron | 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
- =
- 3/4 pound lamb or goat shoulder, trimmed of as much fat as possible and cut into small (1/2-inch) cubes
- 1 medium onion, chopped
- 1 large clove garlic, chopped
- Dried red pepper flakes to taste
- 2 fresh tomatoes, skinned, seeded & roughly chopped
- 1 (12 oz ) can garbanzo beans
- 2 cups water or more if you like
- 1/2 cup yogurt
- 1 tsp. cumin
- 1/2 tsp. dry mint
- 1/2 tsp. cinnamon
- 1 cardamom
- 1/2 tsp. salt
- Few strands saffron
- =
Directions
Heat the oil in a pan and fry the onions for a few seconds.
Add the crushed garlic, chili flakes and lamb. Fry again for a few seconds. Add spices and saut? for few more moments.
Add all ingredients except the yogurt. Simmer till the lamb is very well done and has absorbed all the flavors.
Before serving bring the heat to low add yogurt and serve hot.
Preparation time: 45 minutes