Persian Rhubarb Stew - BeeaaB - MyBeeaaB
BeeaaB
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In this section, the nutritional values after cooking are provided. To view the nutritional values in their raw state, refer to the cooking method.
The weights of food ingredients change during preparation.
ingredients
Food item | Value |
---|---|
Rhubarb, | 700 gr |
Spearmint, fresh | 100 gr |
Parsley, fresh | 100 gr |
Oil, olive, salad or cooking | 4 Tbsp (24 gr) |
Spices, turmeric, ground | 1 tsp (2 gr) |
Salt, table | 1 tsp (4 gr) |
Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1 4" fat, cooked, braised | 200 gr |
Onions, yellow, sauteed | 30 gr |
recipe
In a suitable pot, we first fry 120 grams of raw Nagini onions and then 330 grams of raw fat-free stewed lamb meat in 4 tablespoons of olive oil on very low heat. Add turmeric (1 tsp) to the color of the raw meat. After 2 minutes, add 1 liter of water to cook the meat slowly. When the meat is half cooked, add salt (1 tsp), fresh mint (100 grams) and chopped parsley (100 grams) to it. When the meat is fully cooked, we add 700 grams of raw rhubarb. Rhubarb has very soft flesh and it takes about half an hour to cook it. Note: 700 grams of rhubarb means rhubarb cleaned and ready to use.