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Turkish Braised Lamb (Tas Kebap)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.1267
Energy (kCal)522.4338
Carbohydrates (g)18.5337
Total fats (g)28.6201
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim and cut meat into 2 cm (3/4 inch) cubes. | 2. Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side. | 3. Transfer to a plate. | 4. Add remaining olive oil, onion, garlic and sweet pepper. | 5. Fry gently until onion is transparent. | 6. Add tomato and water. | 7. Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley. | 8. Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened. | 9. Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav). | 10. Sprinkle hot meat with reserved chopped parsly before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    stewing lamb 1/2 bonless 201.7338 0.0 44.8801 1.1333
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    pepper 1/4 cup chopped yellow sweet 7.45 1.7284 0.3203 0.0633
    tomato 1/2 cup canned chopped pealed 20.7 4.59 1.08 0.18
    water 3/4 cup 0.0 0.0 0.0 0.0
    baharat 1/2 teaspoon ground 201.7338 0.0 44.8801 1.1333
    salt - - - -
    black pepper ground - - - -
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185

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



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