Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 1 cup Bermuda onion, chopped finely
- 3 oz butter or olive oil
- ½ tsp cayenne pepper
- 1 tsp paprika
- ½ tsp black pepper
- ¼ tsp ginger
- 1 cup water
- 2 lbs of lamb (from leg), cut in ½ inch cubes
- 8 eggs, hard-boiled
Directions
In a 4-to 6-quart dutch oven or heavy stew pot.
Brown onion without fat, until quite dark, stirring constantly.
Mix onion, butter / oil, cayenne, paprika, pepper and ginger.
Blend the seasoning into the onions.
Add lamb to onion mixture, stirring it through.
Sauté on all sides until quite dry and well done.
Add more water, if necessary, to bring to stew texture.
Add 8 peeled hard-boiled eggs a few minutes before serving.
Category:Ethiopian Meat Dishes
Category:Lamb leg Recipes
Category:Hard-boiled egg Recipes
Category:Bermuda onion Recipes
Category:Lemon juice Recipes
Category:Recipes that need photos