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Lamb Tagine With Butternut Squash, Dried Apricots, and Almonds

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)508.6641
Energy (kCal)6853.4376
Carbohydrates (g)329.864
Protein (g)279.6718
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    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 shoulder 3 lbs boneless trimmed cut 3592.512 0.0 225.6206 291.8916
    butter 6 tablespoons unsalted 513.0 23.570999999999998 16.029 43.2
    saffron thread 1/4 teaspoon crushed - - - -
    cinnamon 1/2 teaspoon ground - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    turmeric 1/2 teaspoon ground 4.68 1.0071 0.1452 0.0488
    cayenne 1/8 teaspoon 0.7155 0.1274 0.027000000000000003 0.0389
    gingerroot 1 1/2 1/2 grated 7.2 1.5993 0.1638 0.0675
    yellow onion 1 minced - - - -
    kosher salt 1 1/2 1/2 - - - -
    water 5 cups 0.0 0.0 0.0 0.0
    coriander 5 sprigs 2.5556 0.4078 0.2367 0.0578
    onion 1 peeled cut sliced sweet 44.0 10.274000000000001 1.21 0.11
    almond 1/2 cup blanched roasted 963.56 0.0 0.0 109.0
    butternut squash 1 63.0 16.366 1.4 0.14
    honey 3 tablespoons - - - -
    apricot 16 cut 1190.4 275.776 34.72 9.672

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



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