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Somalian Lamb and Rice (Skudahkharis)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)113.0495
Energy (kCal)3263.0316
Carbohydrates (g)347.5149
Total fats (g)156.9137
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large dutch oven over meduim-high heat. | 2. Add meat, stir, & brown on all sides, 18-20 minutes. | 3. Add onions & garlic, stir, and saute until soft, 3-5 minutes. | 4. Stir in tomatoes, spices, & tomato paste. Stir to mix well, cook on medium-low for 5-7 minutes. | 5. Slowly stir in rice & boiling water, bring to a boil over high heat. | 6. Reduce heat to simmer, cover, and cook 18-20 minutes, until rice is done. | 7. Remove from heat & keep covered 15 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 4 tablespoons 468.92800000000005 0.0 0.0 54.4
    lamb 1 cut lean 1211.112 0.0 76.5677 97.9322
    onion 1 sliced 64.0 14.944 1.76 0.16
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    tomato 2 chopped 80.4198 17.3796 3.9316 0.8936
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    cinnamon 1 teaspoon ground - - - -
    clove 1/2 teaspoon ground 2.877 0.6881 0.0627 0.1365
    cardamom 1/2 teaspoon ground 3.11 0.6847 0.1076 0.067
    salt pepper - - - -
    tomato paste 3 ounces canned 69.7398 16.0827 3.6741 0.3997
    white rice 2 cups raw 1350.5 295.815 26.381 2.4419999999999997
    water 4 cups boiling 0.0 0.0 0.0 0.0

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



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