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County Cork Irish Lamb Chops Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.6498
Energy (kCal)291.712
Carbohydrates (g)36.1961
Total fats (g)14.4396
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season chops with salt and pepper. | 2. Heat oil in saucepan wide enough to hold all chops in a single layer; brown chops on both sides. | 3. Spoon off any melted fat and add enough water to cover chops. | 4. Bring to a boil and add parsley, peppercorns, thyme and rosemary enclosed in cheesecloth. | 5. Lower heat and simmer. | 6. Meanwhile, peel potatoes and shape into bite sized rounds. | 7. Chop trimmings from potatoes into small pieces. | 8. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. | 9. Simmer for 20 minutes then add peas (Add a little more water if needed during cooking). | 10. Simmer for 10 minutes more, or until potatoes are tender. | 11. Add more salt and pepper to taste, if necessary. | 12. Garnish with parsley and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb chop 8 thawed - - - -
    parsley chopped - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    salt pepper - - - -
    peppercorn - - - -
    parsley - - - -
    rosemary - - - -
    potato 1 - - - -
    thyme - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    cabbage 2 cups shredded 44.5 10.324000000000002 2.2784 0.17800000000000002
    white onion 12 44.0 10.274000000000001 1.21 0.11
    leek white 1 sliced - - - -
    pea 1 1/2 1/2 61.74 11.0985 4.1160000000000005 0.294
    celery 1 1/2 cups diced 24.24 4.4996 1.0454 0.2576

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



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