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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. Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides. | 2. Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil. | 3. Lower heat and cover, simmering for 15 minutes. | 4. Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly. | 5. Add these vegetables and the chickpeas to the meat and mix together thoroughly. | 6. Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency. | 7. Serve with steamed basmati rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
lamb shoulder	1 1/2		diced	1796.256	0.0	112.8103	145.9458
onion	1		chopped	60.0	14.01	1.65	0.15
salt	1/2	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
water	1/2	cup		0.0	0.0	0.0	0.0
green onion	10		chopped	191.7	40.754	6.8870000000000005	3.3369999999999997
celery leaf	3	tablespoons	chopped	-	-	-	-
spinach	1/2		chopped	3.45	0.5445	0.429	0.0585
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
garbanzo bean	2/3	cup	cooked cooked drained	504.0	83.9333	27.2933	8.0533

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