Persian Lamb and Chickpea Stew - BeeaaB - MyBeeaaB
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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 |
---|---|
Lamb, domestic, leg, shank half, separable lean and fat, trimmed to 1 4" fat, choice, | 400 gr |
Spices, turmeric, ground | 4 gr |
Salt, table | 5 gr |
Spices, pepper, black | 5 gr |
Limes, dried | 3 Medium size (12 gr) |
Beverages, water, tap, well | 1500 Ml (1500 gr) |
Tomato products, canned, paste, with salt | 60 gr |
Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt | 140 gr |
Beans, white, mature seeds, cooked, boiled, without salt | 147 gr |
Potatoes, boiled, cooked without skin, flesh, without salt | 190 gr |
Onions, cooked | 110 gr |
Recipes
First, lamb meat with raw fat (400 grams), raw onions (150 grams), raw peas (70 grams) and raw white beans (70 grams) with turmeric (4 grams) and a little salt (5 grams) and We pour 6 cups of water in the pot. When the water boils, we reduce the flame so that the meat and beans cook slowly. When the meat is half cooked, we add the rest of the salt. When the meat and beans are fully cooked, in the last half hour, we add tomato paste (60 grams), raw potatoes (200 grams) and Omani lemons (3 medium ones) that we have cut in the skin. After cooking the potatoes, the broth is ready.