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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large, nonstick skillet, brown the ground lamb with onion and garlic. | 2. When lamb is no longer pink, tip pan and with spoon remove any accumulated fat. | 3. Stir in tomato puree, water, cinnamon and oregano. | 4. Sprinkle with pepper; bring just to a boil, then reduce heat and simmer about 10-15 minutes. | 5. Add more water if it seems too thick. | 6. To serve, mound rice on serving plates and top with lamb mixture. | 7. To freeze: Combine lamb and rice and put into freezer container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1 1/4		ground	1513.89	0.0	95.7096	122.4153
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
water	1	cup		0.0	0.0	0.0	0.0
cinnamon	1/8	teaspoon		-	-	-	-
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107
black pepper				-	-	-	-
white rice	5	cups	cooked	3376.25	739.5375	65.9525	6.105

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