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Korma Afghanistan Meat Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)117.4479
Energy (kCal)2367.743
Carbohydrates (g)17.9144
Total fats (g)202.0611
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a heavy pan, saute the onion until transparent. | 2. Add garlic and meat cubes, stir frequently and continue cooking until the meat browns. | 3. Add water, salt, pepper,chili flakes,split peas& cumin. | 4. Cover and simmer gently for 1 1/2 hours or until the meat is very tender and the peas are soft. | 5. Add coriander and continue cooking for 10 miutes. | 6. Serve over a mound of steamed rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb 1 1/2 1/2 cut 1816.668 0.0 114.8515 146.8984
    vegetable oil 1/4 cup 469.79 0.0 0.0 54.5
    onion 1 chopped 60.0 14.01 1.65 0.15
    garlic 3 cloves crushed 13.41 2.9754 0.5724 0.045
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    salt pepper - - - -
    chili pepper flake 1/2 teaspoon - - - -
    yellow pea 1/4 cup washed split - - - -
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    coriander powder 3/4 teaspoon chopped - - - -

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



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