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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the butter over medium heat and sauté the lamb until brown. | 2. Remove the meat from pan and keep hot. | 3. In the same butter, cook the onion until it is soft but not brown. | 4. Add the nuts and rice and cook for 5 minutes, stirring constantly. | 5. Add the tomato through the bouillon; the dish will sizzle. | 6. Stir and cover tightly. | 7. Reduce heat to the lowest possible heat and cook until the rice is tender and all the liquid absorbed (20-30 minutes). | 8. Return the lamb to the rice and heat thoroughly. | 9. Let stand, covered, in a warm place 15 minutes without cooking. | 10. Sprinkle on parsley or mint. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
lamb	1/2		boneless cut	605.556	0.0	38.2838	48.9661
onion	3		chopped	132.0	30.822	3.63	0.33
walnut	1/4	cup		481.78	0.0	0.0	54.5
rice	2	cups	uncooked	1404.0	309.426	25.779	2.262
tomato	1		canned peeled seeded chopped	41.86	9.282	2.184	0.364
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
salt	2	teaspoons		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
sage	1/2	teaspoon		-	-	-	-
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
water	4	cups	boiling	0.0	0.0	0.0	0.0
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099

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