Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Prune | 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 lb lean lamb fillets, ground
- 1 onion, finely chopped
- 1/4 teaspoon salt
- 1 pinch pepper
- 2 tablespoons oil
- 2 cups beef broth
- 1/4 cup split peas, soaked overnight & drained
- 2 tablespoons oil
- 1 cup almonds, chopped
- 1/2 cup dried apricots, chopped
- 1/2 cup prunes, chopped
- =
Directions
In a bowl combine the lamb, onion, salt and pepper.
Form small meatballs with your hands and sauté in 2 Tbs oil in a skillet over medium-high heat until nicely browned on all sides.
Add the broth and split peas and bring to a boil.
Lower the heat to low, cover and simmer 40 minutes.
Meanwhile, heat 2 T oil in smaller skillet and sauté the nuts and fruits until lightly browned.
After meatballs have simmered 40 minutes, add the nuts and fruits to the meatballs and simmer, uncovered, 40 minutes more.
Transfer to a serving dish and serve with rice.