Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
1036
Calories
43g
Protein
36g
Fat
136g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 0 tablepoons <
- a href="/food/PCGHNLWF/lemon-juice">
- lemon juice<
- /a>
- 1 <
- a href="/food/7WDLGSY7/salt">
- salt<
- /a>
- and freshly milled <
- a href="/food/SWV3CGDQ/black-pepper">
- black pepper<
- /a>
- 110 gram <
- a href="/food/ZXV6PM4Z/dried-apricots">
- dried apricots<
- /a>
- chopped
- 1 strip of <
- a href="/food/42XBZTLV/orange-peel">
- orange peel<
- /a>
- 2 generous pinches of saffron
- 425 ml wegetable <
- a href="/recipe/V44LNX34/stock">
- stock<
- /a>
- 1 small head of <
- a href="/food/ZM5T2BPP/fennel">
- fennel<
- /a>
- 2 <
- a href="/food/C4DTWQ45/green-pepper">
- green peppers<
- /a>
- de seeded and sliced
- 2 medium <
- a href="/food/YCPMHNRB/onion">
- onions<
- /a>
- sliced
- 3 tablepoons <
- a href="/food/NHPT57DF/oil">
- oil<
- /a>
- 1.5 tablespoon <
- a href="/recipe/W44WDLYP/seasoned-flour">
- seasoned flour<
- /a>
- 700 gram boned shoulder of <
- a href="/food/V4JD4W8C/lamb">
- lamb<
- /a>
- (weight after boning)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista