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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Debone lamb leg and cut into 2.5cm cubes. Put in a pot and set on low fire. (For this stew, you don?t add water for the stock. The tomatoes will provide the juice to flavour the stew.). | 2. Cut onions into cubes and saute till fragrant in a pan. Add into pot. | 3. Saute together paprika powder, garlic powder, cumin powder, coriander powder, cloves and chilli powder until fragrant. Add half litre water (or one glass) into the spice to form a thin paste. Then add the paste into the pot. | 4. While the lamb is slowly cooking, add tomato puree, sliced jalapeno, sliced mushrooms, beef stock powder, the whole peeled tomatoes and fresh coriander. When the lamb is tender, add sliced carrot and french beans. Stew for about one-and-a-half hours or until desired consistency is reached. Serve with Mexican rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	3			3129.84	0.0	243.7193	232.2886
tomato puree	4	tablespoons		23.75	5.6125	1.0312	0.1312
beef stock powder	4	tablespoons		267.0	0.0	59.4	1.5
coriander	30	g		6.9	1.101	0.639	0.156
clove	2	cloves		-	-	-	-
mexican jalapeno	3			267.0	0.0	59.4	1.5
carrot french bean	300	g	sliced	267.0	0.0	59.4	1.5
mushroom	100		sliced	-	-	-	-
garlic powder	2	tablespoons		64.214	14.1096	3.2107	0.1416
paprika	3	tablespoons		57.528	11.014000000000001	2.8846	2.6296
cumin powder	2	tablespoons		267.0	0.0	59.4	1.5
coriander powder	2	tablespoons		29.8	5.499	1.237	1.777
tomato	3	liters	peeled	524.9632	116.4049	27.3894	4.5649
chili powder	50			380.7	67.095	18.171	19.278

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