Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Fennel | 1/2 bulb (87g) | 27 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | 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
- =
- 2 lbs lamb shoulder, sliced 2" thick
- 2 cups water
- 6 cloves
- 2 tsp turmeric
- 1 tbsp ground fennel seeds
- 1/2 tsp ginger powder
- 1/2 cup yogurt
- 3 tbsp butter
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin seeds
- 6 cardamoms, crushed
- Salt to taste
- =
Directions
Divide each lamb slice into two pieces and bring lamb, water, cloves, and turmeric to a boil on high heat.
Mix the fennel and ginger powders in the yogurt and add to the lamb. Bring to a boil again.
Add salt, reduce heat to low, cover and cook for about 40 minutes. Set aside.
Heat the butter, add cinnamon, cumin and cardamoms, fry and add to the lamb mixture.
Cook lamb for another 10 minutes and serve hot.