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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. In a heavy pan, gently fry onions in a tbsp oil til brown and remove. | 2. Add more oil and brown lamb in small batches. | 3. Return onion and lamb to pan and add juice, spices stock and salt. Cover and simmer 1 hours. | 4. Fry herbs in 2 tbsp oil for several minutes to beyond wilting but not crisp. Add to pan, cover, simmer 15 minutes. | 5. Reduce the sauce to curry consistency ( may need to take out meat ), then add rhubarb and simmer another 10 minutes. Serve piping hot with rice and vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		diced	128.0	29.888	3.52	0.32
lamb shoulder	1		trimmed cubed	1197.504	0.0	75.2069	97.2972
olive oil	3 -4	tablespoons		0.0	0.0	0.0	0.0
lemon juice	100			335.5	105.225	5.3375	3.66
chicken stock	400	ml		146.0767	14.3236	10.2254	4.8692
salt	1	teaspoon		-	-	-	-
cinnamon	1			-	-	-	-
clove	12	cloves		-	-	-	-
parsley	1	bunch	chopped	-	-	-	-
mint	1	bunch		-	-	-	-
rhubarb	350		destringed chopped	8967.0	1938.58	384.3	85.4

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