Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Pine Nut | 1 oz (28g) | 191 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Water | 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
- =
- 32 oz spinach, washed, stalks removed, roughly chopped
- 8 oz lean lamb or beef, minced or cubed
- 2 medium onions, chopped
- 2 tbsp shortening or butter
- 1 tbsp salt (optional)
- a dash of ground allspice
- 1/4 cup fried pine nuts
- 4 cloves garlic, peeled and crushed with a dash of salt
- 1/2 cup finely chopped fresh coriander
- 1 liter water
- =
Directions
Boil water in a pot.
Add bicarbonate of sodium then chopped spinach.
Bring to a boil for 3 minutes.
Remove and wash well.
Put aside.
Sauté onion with shortening or butter over moderate heat until transparent.
Stir in meat, salt and allspice until tender.
Stir in garlic then add coriander and spinach.
Add 1 cup of water.
Cook over moderate heat for 20 minutes or until tender.
Garnish with pine nuts.
Serve accompanied with cooked rice.