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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the sumac in a pot and pour the boiling water over and set aside for at least 15-20 minutes, until the water turns to pink color. | 2. Season the lamb with 1.5 teaspoons of salt and 1 teaspoon of pepper. In a heavy pan or a casserole dish, fry the butter and add the lamb cubes. On a high heat, brown them for about 10 minutes, stirring them around every now and then. | 3. Meanwhile part peel the eggplants in lines diagonally and de-seed the peppers. Cut the eggplants and peppers into big chunks and roughly chop the sun-dried tomatoes. Put all the vegetables together in a bowl, sprinkle over the remaining salt, ground black pepper and chili flakes and mix them all and set aside. | 4. Add the flour in to the pot with sumac juice in and whisk it well together, ensuring there are not any lumps. | 5. When the lamb is brown, add in the vegetables and press them down in the pan. Pour over the sumac water (which should just cover the vegetables, add more if needed). Scatter around the chilled butter cubes and put the lid on. On a very low heat (the smallest ring is the best) let it simmer for 1 hour. Try not to lift the lid at all until it is cooked. | 6. After an hour turn off the heat and let it rest for 15 minutes or so. Serve it with a quarter teaspoon of crushed garlic for each serve. The best is to stir the garlic in, which makes the eggplants melt in the dish! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sumac	3	tablespoons	ground	403.4676	0.0	89.7602	2.2667
water	16	ounces	boiling	0.0	0.0	0.0	0.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
lamb	2 1/4		cubed	2725.002	0.0	172.2773	220.3475
salt	2 1/2	1/2		-	-	-	-
black pepper	1 1/2	1/2	ground	8.6595	2.2063	0.3585	0.1125
eggplant	3			-	-	-	-
red bell pepper	3			403.4676	0.0	89.7602	2.2667
sun tomato	1	lb	sun-dried canned used	403.4676	0.0	89.7602	2.2667
red chili pepper flake	1	teaspoon		403.4676	0.0	89.7602	2.2667
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
butter	6	tablespoons	chilled cut	85.5	3.9285	2.6715	7.2
garlic clove	4		crushed	403.4676	0.0	89.7602	2.2667

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