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Lamb Filling for East Indian Samosas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.3677
Energy (kCal)1757.977
Carbohydrates (g)15.1728
Total fats (g)152.6127
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak saffron in water. | 2. Heat the oil in a heavy skillet. Stir in ginger, garlic and onion. | 3. Fry until onions are golden, about 5 minutes. Sprinkle in salt. | 4. Add the lamb, the red pepper and garam masala and the saffron soaked in water. | 5. Cook 10 minutes over medium heat. Reduce heat to low and cook about 15 minutes more, stirring once or twice. | 6. When the lamb mixture has lost most of its moisture and becomes an almost solid cake in the pan, remove from heat. | 7. Cool before using. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    saffron 1/2 teaspoon 1.085 0.2288 0.04 0.0205
    hot water 3 tablespoons 0.0 0.0 0.0 0.0
    canola oil 1/4 cup 481.78 0.0 0.0 54.5
    gingerroot 1 tablespoon peeled minced - - - -
    garlic clove 1 minced - - - -
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    salt 1 teaspoon - - - -
    lamb 1 ground lean 1211.112 0.0 76.5677 97.9322
    red pepper 1 dash - - - -
    garam masala 1 teaspoon - - - -

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



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