Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 1 1/2 pounds of boneless lamb, cut into 1 inch cubes
- 3 tbs butter
- 1 large onion, finely chopped
- 3 medium carrots
- 1 clove of garlic, minced
- 1 cup chopped dill or parsley
- 2 medium tomatoes, diced
- 3 tbs red wine
- 1 cup hot water
- 3 tbs margarine
- 2 medium potatoes, sliced
- 4 sweet long green pepper
- 1/2 tsp thyme
- 1/4 pound kashar cheese
- =
Directions
Sautee lamb cubes in butter until light brown. Add onion, carrots, dill, salt (use very little salt because kashar cheese has it plenty! ) and pepper. Continue to sauté 10 minutes stirring occasionally. In a separate saucepan sauté garlic in 1tbs butter and add tomatoes and wine, continue stirring 5 more minutes. Add 1 cup of hot water to all of the above. Cook it over medium heat until meat is tender. Remove meat and carrots, leaving the juice in saucepan.
In a separate saucepan, melt the margarine and sauté sliced potatoes and sweet green peppers. Mix thyme, meat and carrots, potatoes and sweet green peppers. Divide the meat and vegetables into 4 portions. Grate Kashar cheese over each portion. Cut double-folded wax paper into 4 pieces of 14 inch squares. Put each portion in the middle of the paper, making sure each gets the remaining juice equally. Wrap-up each portion by going over the top once and secure the two edges by folding in twice. You should have 4 square packages. Wet the bottom of a baking pan large enough to fit the packages, with a couple of spoons of water. Place packages in pan, loose ends securely tucked under. Wet package tops with a little water. Bake packages for 20 minutes. Remove packages right before serving.