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Goat Shoulder Braised with Prunes and Preserved Lemons

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)306.3462
Energy (kCal)4023.2627
Carbohydrates (g)653.355
Total fats (g)42.4112
  • Cuisine

    Asian >> Middle Eastern >> Rest Middle Eastern

  • Dietary Style

  • Preparation Time

    Cooking Time - 140 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 325 degrees F (165 degrees C). | 2. Heat the oil in a Dutch oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pan. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. Pour in the red wine and chicken broth, and bring to a simmer. | 3. Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    goat shoulder 3 pounds 1210.4027 0.0 269.2806 6.8
    salt black pepper to taste ground 1210.4027 0.0 269.2806 6.8
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    yellow onion 1 chopped - - - -
    prune 10 pitted chopped 2457.0 650.52 20.358 4.68
    moroccan lemon 1/4 cup chopped 1210.4027 0.0 269.2806 6.8
    red wine 1/2 cup - - - -
    chicken broth 1 1/2 cups 117.18 2.835 16.7076 3.9312

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



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