Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 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 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 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
- =
- 1/2 cup butter
- 1 onion, finely chopped
- 1 lb lean lamb fillets, cubed
- salt, pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 2 1/2 tablespoons seedless raisins, preferably golden
- 4 ounces fresh apricots or dried apricots, halved
- 2 cups long-grain rice, washed in 3 changes of water
- =
Directions
Heat butter in heavy pan and fry onion until golden.
Add meat and brown on all sides.
Season to taste with salt, pepper, turmeric and cinnamon.
Mix in raisins and apricots.
Add water (about 3/4 cup) to cover.
Cover and simmer over very low heat 1 1/4 to 1 1/2 hours or until meat is very tender.
Stir occasionally to prevent scorching, adding water if necessary.
Texture should be thick but pourable.
Boil 4 cups water, add 1/2 teaspoon salt and rice.
Bring to boil again and boil 2 minutes, then reduce heat, cover pan and cook over low heat 10 to 15 minutes or until almost tender.
Fluff with fork.
Arrange rice and stew in alternate layers in heavy saucepan, beginning and ending with layers of rice.
Set over very low heat, stretch clean cloth over pot and place cover over cloth.
Steam 20 minutes, or until rice is tender.