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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour. | 2. Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices. | 3. Add the chickpeas right now, or they will never become soft! | 4. Let it simmer on low for about 1 hour. | 5. After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour. | 6. After these two hours, vegetables should be soft, and you should be able to tear apart the meat with a spoon, as this is how it is eaten! | 7. Check for seasoning and serve with steamed couscous! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	4	pieces		-	-	-	-
carrot	4		peeled cut	209.92	49.0496	4.7616	1.2288
yellow zucchini	4		cut	1613.8703	0.0	359.0408	9.0667
chickpea	1	cup	soaked	756.0	125.9	40.94	12.08
onion	1		diced	44.0	10.274000000000001	1.21	0.11
salt	1	teaspoon		-	-	-	-
ra el hanout spice mix	1	teaspoon		1613.8703	0.0	359.0408	9.0667
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
water	1			0.0	0.0	0.0	0.0
oil	3	tablespoons		336.384	0.0	0.1075	38.2003

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