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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Put onion, potato, and lamb into a 5-qt casserole dish or a deep baking dish. Season with salt and pepper. Add parsley, cumin, and olive oil and mix well with your hands or a wooden spoon. Put tomato slices on top in a single layer and season lightly with salt. | 3. Dot butter over the top and pour about 1/2 cup of water around the sides of the dish. | 4. Cover with foil and bake for 2 hours, tilting the dish from side to side a couple of times and spooning the pan juices over the top. The lamb should be tender and the potatoes soft. | 5. Remove the foil, increase oven temperature to 400 F, and cook for another 45 minutes or so, turning lamb halfway thorugh, or until the meat and potatoes are a little browned and the liquid has reduced. | 6. Serve hot or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	2		chopped	128.0	29.888	3.52	0.32
potato	2 3/4		cut	-	-	-	-
lamb	2 1/4		cut	2725.002	0.0	172.2773	220.3475
italian parsley	4	tablespoons	chopped	-	-	-	-
cumin seed	3	teaspoons		23.625	2.7871	1.122	1.403
olive oil	1/2	cup		954.72	0.0	0.0	108.0
tomato	4 -5		ripe cut	0.0	0.0	0.0	0.0
butter	3 1/2	tablespoons		299.25	13.7498	9.3502	25.2

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