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Javanese Lamb Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)230.5987
Energy (kCal)3704.814
Carbohydrates (g)5.7155
Total fats (g)294.9396
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all of the spices with the salt, chilli and garlic. | 2. Rub the spice mixture into the meat using your hands, place the meat in a non-metalic bowl and add the vinegar. Allow to marinate for 1 hour. | 3. Drain the vinegar from the meat and discard it. | 4. Heat the oil in a pan, fry the meat and brown on all sides. | 5. Add the water simmer on low heat for 45 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coriander 2 teaspoons ground 10.728 1.9796 0.4453 0.6397
    red chile 1 teaspoon chopped - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    saffron 1/2 teaspoon 1.085 0.2288 0.04 0.0205
    ginger 1 teaspoon ground 1.6 0.3554 0.0364 0.015
    garlic clove 2 chopped - - - -
    salt 1 teaspoon - - - -
    lamb 3 cut 3633.336 0.0 229.703 293.7967
    vinegar 1 cup 50.19 2.2227 0.0 0.0
    water 1 cup 0.0 0.0 0.0 0.0

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



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