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Soup Kambing (Malaysian Lamb Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)362.3164
Energy (kCal)1747.6441
Carbohydrates (g)28.5641
Total fats (g)10.6657
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim some fat from chops. | 2. Melt fat in Dutch oven. | 3. Add chops and brown well. | 4. Add all remaining ingredients except flour and green onion. | 5. Bring to a boil. | 6. Reduce heat, cover and simmer about 2 hours. | 7. Remove about 1/4 cup broth from pot and let cool (continue simmering soup in pot). | 8. Blend cooled broth with flour until smooth. | 9. Remove and discard lamb bones (meat should be falling apart). | 10. Stir in flour mixture. | 11. Cook and stir about 2 minutes, or until soup is slightly thickened. | 12. Sprinkle each serving with green onions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shoulder lamb chop 4 1613.8703 0.0 359.0408 9.0667
    water 2 quarts - - - -
    onion 1 minced 28.0 6.537999999999999 0.77 0.07
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    ginger 1 piece peeled minced - - - -
    salt 2 teaspoons - - - -
    coriander seed 2 teaspoons crushed 10.728 1.9796 0.4453 0.6397
    cardamom seed 8 crushed 1613.8703 0.0 359.0408 9.0667
    anise seed 1/4 teaspoon crushed 1.7693 0.2626 0.0924 0.0835
    cinnamon 1/2 teaspoon - - - -
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    nutmeg 1/4 teaspoon 2.8875 0.2711 0.0321 0.1997
    turmeric 1/4 teaspoon 2.34 0.5036 0.0726 0.0244
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    green onion 1 bunch sliced - - - -

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



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