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Moroccan Chard and Lamb Pan-Fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45126.7751
Energy (kCal)718708.339
Carbohydrates (g)18.877
Total fats (g)58392.8651
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Strip chard leaves from the stalk. Cut stalk into batons and roughly chop the leaves. Set aside separately. | 2. Heat oil in a saute pan and fry the lamb 5-6 minutes on high heat until browned. | 3. Add onion, garlic, chard stalks and spices and continue to cook 3-4 minutes until chard has softened. | 4. Pour over the stock and scatter in the raisins. Simmer 4-5 minutes. | 5. Wilt chard leaves through the stock and season to taste. Scatter pine nuts over to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    swiss chard 1 bunch - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    lamb shoulder 600 diced 718502.4 0.0 45124.128 58378.32
    onion 1 sliced 64.0 14.944 1.76 0.16
    garlic clove 2 sliced - - - -
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    coriander seed 1 teaspoon 5.364 0.9898 0.2227 0.3199
    chili flake 1 pinch - - - -
    lamb stock 400 - - - -
    raisin - - - -
    pine nut - - - -

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



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