Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Apple | 1 medium (182g) | 95 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Mace | 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 lb scrag neck of lamb
- white pepper
- 1/2 small turnip
- 1 large carrot
- 1 large onion
- 1 small apple
- 1 sprig of thyme
- 1 blade of mace
- 1 teaspoon chopped parsley
- 1 oz corn flour
- 1 tsp curry powder
- =
Directions
Remove excess fat off lamb. Fry in large pot until fat runs. Slice and dice turnip, carrot, onion and apple. Place diced vegetables in a large pan and fry in the lamb-fat for 5 minutes. Add meat and fry until golden brown. Add apple, parsley, thyme and mace. Mix corn flour and water before adding it to the pan. Stir continuously. Bring to a boil. Add curry powder. Reduce heat and simmer for 3 hours. Take out meat and remove bones. Chop into pieces and put back to soup mixture. Season soup with salt, pepper and parsley. Serve hot.