Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 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 |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | 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
- =
- 3 tablespoons vegetable oil
- 1 1/2 lbs lamb shoulder, finely diced
- 1 large onion, chopped
- 1/2 teaspoon salt
- freshly ground black pepper
- 1/2 teaspoon turmeric
- 1/3 cup lemon juice
- 1/2 cup water
- 10 green onions, chopped thin
- 3 tablespoons finely chopped celery leaves
- 1/2 lb fresh spinach, chopped
- 3 tablespoons chopped fresh parsley
- 2/3 cup garbanzo beans, drained
- =
Directions
Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides.
Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil.
Lower heat and cover, simmering for 15 minutes.
Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.
Add these vegetables and the chickpeas to the meat and mix together thoroughly.
Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.
Serve with steamed basmati rice.