Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | 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 tablespoon vegetable oil
- 3½ pounds lamb or mutton breast chops, chopped into portions
- 2 tablespoons cake flour
- 1 large onion , chopped
- 2¼ pounds fresh tomatoes , chopped
- 1 tablespoon white vinegar
- 2 bay leaves
- 1 beef bouillon cube
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 6 whole white peppercorns
- ½ teaspoon freshly ground black pepper
- 1 dash Worcestershire sauce
- 2 medium potatoes , quartered (Optional)
Directions
Heat oil in a large, heavy-bottomed saucepan
Dredge lamb in flour; shake off excess.
Then, cook the lamb in hot oil until it is brown. pour lamb into a plate, and reserve drip in the pan.
Cook and stir onion in drippings until soft for like 5 minutes, then mix tomatoes with it, return lamb chops to the saucepan; season with bay leaves, salt, brown sugar, black pepper, Worcestershire sauce, white peppercorns and bouillon, cover it, reduce the heat and simmer it for 1 hour and 15 minutes. Stir occasionally so that it wont sticks to the bottom of the pan.
Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.