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 |
|---|---|---|
| Beef Liver | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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 kilo goat's meat (cut into chunk cubes)
- 1/2 cup oil
- 1 small head of garlic (minced)
- 3 onions (minced)
- 12 pieces red tomatoes (diced)
- 5 tablespoons tomato paste
- 6 pieces hot chili pepper (minced)
- 8 cups stock
- 1/2 kilo beef liver (minced)
- 1/4 teaspoon Spanish paprika
- 2 red bell pepper (quartered)
- 2 green bell pepper (quartered)
- 1 cup potato, cubed
- 1/2 cup pitted green olives
- 1/2 cup cooked chickpeas
- 1 cup grated cheese
- Marinade
- Pinch of salt & pepper
- 1 cup vinegar
- 1 big head of garlic (minced)
- =
Directions
1. In a bowl, marinate meat in salt & pepper, vinegar and garlic for 2- 4 hours.
2. Fry potato in oil and set aside.
3. In a casserole, brown meat and set aside.
4. Sauté garlic, onion, tomatoes, and add in tomato paste, stir.
5. Add in hot chili pepper and stock.
6. Add in browned meat and bring to a boil.
7. Allow simmering until meat is cooked and tender.
8. Add in minced liver and Spanish paprika.
9. Add in bell peppers, olives, chickpeas and grated cheese.
10. Put the fried potato on top. Serve hot.