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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. Fry the thinly sliced onions in oil until slightly golden. | 2. Cut the meat and fry in onions with 1/2 teaspoon turmeric and 1/2 teaspoon black pepper until color changes. | 3. Add 2-3 glasses of hot water and bring to boil. | 4. Cook over medium heat for about 45 or more minutes, adding more hot water during cooking if needed. | 5. Wash celery and cut into 3 cm pieces. | 6. Finely chop mint and parsley and fry slightly in oil. | 7. Add celery, mint, parsley, salt to the meat and continue cooking for about 20 minutes (celery should not become too soft). | 8. Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and adjust to your taste. | 9. Serve with plain rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1/2			605.556	0.0	38.2838	48.9661
celery	2	bunches		-	-	-	-
mint	1	bunch		-	-	-	-
parsley	1	bunch		-	-	-	-
onion	3			132.0	30.822	3.63	0.33
lime juice	1	cup		60.5	20.3764	1.0164	0.1694
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
cooking oil	1/4	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075

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