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Persian Carrot and Green Bean Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)102.029
Energy (kCal)1863.8752
Carbohydrates (g)87.2507
Total fats (g)128.6164
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sprinkle meat with cinnamon. Brown in butter in batches. Add 2 cups water to meat in pot. Bring to a boil. Lower heat to medium-low, and simmer 30-40 minutes or until meat is well cooked. (Keep the pot covered.). | 2. Remove lid, and add green beans, tomato paste, carrots, potatoes and spices/seasonings. Stir together. Simmer over medium-low heat for 30 minuets. If sauce is too thin, boil down for a few minutes to get desired consistency. | 3. Serve with flat bread or over plain rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb 1 cut 1211.112 0.0 76.5677 97.9322
    butter 1/4 cup 342.0 15.714 10.686 28.8
    green bean 1 cut 31.0 6.97 1.83 0.22
    tomato paste 1 cup 216.48 49.9224 11.4048 1.2408
    carrot 1 cut 52.48 12.2624 1.1904 0.3072
    potato 2 cut - - - -
    cinnamon 1/2 teaspoon - - - -
    salt 1 teaspoon - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975

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



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