RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.1305
Energy (kCal)	56.079
Carbohydrates (g)	9.9752
Total fats (g)	1.7953
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0350
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0015
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0333
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0231
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1433
Proline (g)	0.1598
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7495
Adjusted Protein (g)	0.0000
Cystine (g)	0.0264
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.2427
Copper, Cu (mg)	0.1641
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6492
Total lipid (fat) (g)	1.7953
Vitamin K (phylloquinone) (g)	12.6948
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0321
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.5000
Folate, total (g)	12.7560
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2.9940
Energy (kcal)	56.0790
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0016
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0245
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.6794
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0120
Vitamin C, total ascorbic acid (mg)	2.3082
Lutein + zeaxanthin (g)	1.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1008
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	35.8750
Fatty acids, total saturated 16:0 (g)	0.0960
Carbohydrate, by difference (g)	9.9752
Vitamin D (IU)	0.0000
Fructose (g)	0.5312
Fluoride, F (g)	0.3300
Aspartic acid (g)	0.2528
Tyrosine (g)	0.0546
Potassium, K (mg)	202.0970
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.1260
Serine (g)	0.0554
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0806
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0815
Histidine (g)	0.0407
Isoleucine (g)	0.0836
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4456
Water (g)	41.8195
Fatty acids, total saturated 8:0 (g)	0.0016
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1.6860
Sodium, Na (mg)	8.4970
Iron, Fe (mg)	2.4994
Energy (kJ)	234.4440
Ash (g)	1.0211
Caffeine (mg)	0.0000
Glycine (g)	0.1070
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0016
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3552
Fatty acids, total polyunsaturated (g)	0.3902
Vitamin E (alpha-tocopherol) (mg)	3.1862
Sucrose (g)	0.3751
Vitamin B-6 (mg)	0.0492
Fatty acids, total trans-polyenoic 13:0 (g)	0.0100
Fatty acids, total saturated 6:0 (g)	0.0048
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0999
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1717
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0360
Folate, food (g)	12.7560
Fatty acids, total saturated 20:1 (g)	0.0016
Fatty acids, total monounsaturated (g)	1.1104
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	9.9192
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2202
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	74.0930
Fatty acids, total saturated 10:0 (g)	0.0016
Galactose (g)	0.0265
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0756
Glutamic acid (g)	0.3634
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1196
Folate, DFE (g)	12.7560
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	7.2132
Tryptophan (g)	0.0181
Threonine (g)	0.0504
Fatty acids, total polyunsaturated 18:1 c (g)	1.1015
Manganese, Mn (mg)	1.1216
Protein (g)	2.1305
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.1054
Betaine (mg)	3.6588
Phosphorus, P (mg)	56.1340
Tocopherol, gamma (mg)	0.1449

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Rinse lamb breast under running water. | 2. Cover lamb breast with cold water& 1 T vinegar inside your cooking pan& soak for about 20 minutes. | 3. Pour off water. | 4. Heat oven to 350. | 5. Place lamb breast in pan with fat side up. | 6. Spread the curry powder and dried chopped onions on top. | 7. Cover the pan and cook for a total of 2 hours. | 8. After 1 hour, remove the pan from oven, and pour off the fatty gravy into a glass container. | 9. Place the glass container into the freezer so the fat will freeze on top, then remove from freezer and throw away congealed fat and put gravy on meat. | 10. Put the lamb breast back in the oven, covered. | 11. After the 2nd hour (or when it just smells done), remove from oven. | 12. Wait 10-15 minutes for the meat to rest. | 13. Slice the lamb breast between the bones. | 14. Serve about 2-3 lamb breast ribs each to make a dinner portion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb breast	1 - 1 1/2	1/2		-	-	-	-
vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
onion	3	tablespoons	minced	12.0	2.802	0.33	0.03
water				-	-	-	-
salt				-	-	-	-

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

Cooking in progress....

Curried breast of lamb