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Lamb Cutlets With Yogurt and Cumin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.8594
Energy (kCal)620.65
Carbohydrates (g)35.6562
Total fats (g)30.4512
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Empty the yoghurt into a large bowl, big enough to fit the cutlets inches. | 2. Stir in the cumin and chopped onion. | 3. Separate the garlic into cloves, peel and sqaush with the back of a knife. | 4. Stir garlic and salt into the yoghurt. | 5. Coat the cutlets thoroughly with the marinade they are not meant to be completely covered, just lightly coated. | 6. Cover the dish and refridgerate for at least 4 hours. | 7. Coat a griddle pan of the bars of the grill with a small amount of oil to prevent sticking. | 8. Grill cutlets for three minutes on each side, or until done to your liking. | 9. Arrange on a big plate and serve with salads. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    greek yogurt 500 g 295.0 18.0 50.95 1.95
    cumin 1 tablespoon ground 22.5 2.6544 1.0686 1.3362
    onion 1 peeled chopped 60.0 14.01 1.65 0.15
    garlic 1 4.47 0.9918 0.1908 0.015
    sea salt 1 teaspoon - - - -
    lamb cutlet 20 - - - -
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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