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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add the cloves, cinnamon, paprika, ginger and garlic to some oil and heat in the potjie pot until fragrant. | 2. Add the meat and potatoes to the pot, then add layers of onion and pepper. | 3. Finally, add the tomatoes to the top of the pot, and sprinkle over the coriander. | 4. Pour the wine over the top and allow to drain through. | 5. Put the lid on the pot and leave to simmer. | 6. After half an hour, stir the pot well so that the meat is now on the top. | 7. Cover again, turn the heat down if necessary, and leave to slow cook for as long as possible. | 8. Good after two hours, even better the next day. | 9. Serve with rice – if you have room! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb neck	8	slices		-	-	-	-
red wine	250	can		-	-	-	-
new potato	250		chopped	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
red pepper	2		sliced	2.5	0.5506	0.1169	0.0275
tomato	12	halved		-	-	-	-
clove	1 1/2	1/2	ground	8.631	2.0642	0.1881	0.4095
cinnamon	1 1/2	1/2	ground	-	-	-	-
paprika	2	teaspoons	sweet	12.972000000000001	2.4835	0.6504	0.5929
ginger	3	cm	chopped	-	-	-	-
garlic clove	2		crushed	-	-	-	-
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8

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