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Mutton Leg Roast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)198.8019
Energy (kCal)1250.906
Carbohydrates (g)4.3234
Total fats (g)43.7931
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prick the leg of mutton with a fork and mix all of the ingredients (except the oil) and leave it to marinade for about 1 ½ hours. | 2. Put the leg in a big pot and cover. Let it cook until all of the juice dries up. | 3. Add the oil to it and in case it is not tender, add half a cup of warm water and leave it covered for a while until it is done. | 4. Serve it on a plate or dish garnished with lettuce and cucumber, spoon the remaining sauce from the pot and add on top of the roast. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mutton leg 1 kg cracked 889.4927 0.0 197.8871 4.9971
    soya sauce 1 teaspoon 889.4927 0.0 197.8871 4.9971
    lemon 4 5.1233 1.6465 0.1943 0.053
    vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    cumin seed 1 teaspoon roasted ground 7.875 0.929 0.374 0.4677
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    plain yogurt 2 tablespoons low fat - - - -
    salt - - - -
    oil 3 tablespoons 336.384 0.0 0.1075 38.2003

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



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