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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Iraqi

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub meat with ibzaar mixture. | 2. Heat oil in a medium sized saucepan or pot. Add meat with spices. Add some salt to meat. Fry until brown. | 3. Heat oil in seperate sautee/frying pan. Add tomatoes, onions, okra and garlic. Fry until onions are soft and slightly golden and until okra starts to slightly change color. It is best to add the garlic at the end of the frying process as garlic burns easily. | 4. Add above mixture to meat. | 5. Add water (make sure that meat is completely covered by at least 1 inch). | 6. Add tomato paste, lemon (or dried limes) and salt to taste. | 7. Bring to boil. Cover pot and reduce heat to medium for around 45 min and then low for maybe 10 to 15 minute | 8. Serve with Basmati rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	1/2 - 1	teaspoon	minced	0.0	0.0	0.0	0.0
lemon				-	-	-	-
tomato paste	1 -2	tablespoon		0.0	0.0	0.0	0.0
tomato	3		diced	98.28	21.2394	4.8048	1.092
okra	1			33.0	7.45	1.93	0.19
lamb	1			1211.112	0.0	76.5677	97.9322
spice	2	teaspoons	mixed	9.994	2.7406	0.2314	0.3302
salt pepper				-	-	-	-
oil				-	-	-	-

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