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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. Place the lamb, and one of the onions in a heavy based pan. | 2. Season to taste with pepper and paprika, and cover with water. | 3. Add the coriander, saffron, and ginger and bring to the boil. | 4. Reduce the heat, cover and simmer for about 1 hour or until the lamb is tender. | 5. Cut the quinces into roughly the same size as the meat, and cook them and the second onion in the butter until they are lightly golden. | 6. Halfway through the cooking time for the lamb, add the cooked onions, quinces and prunes. | 7. Serve when the lamb is tender,. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	1		cut	1197.504	0.0	75.2069	97.2972
onion	2		cut	120.0	28.02	3.3	0.3
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
coriander	1	bunch	chopped	-	-	-	-
saffron	1/4	teaspoon	powdered	-	-	-	-
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
quince	500		peeled halved cored	-	-	-	-
butter	60			5130.0	235.71	160.29	432.0
prune	1	cup	pitted	245.7	65.05199999999999	2.0358	0.46799999999999997

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