Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
1035
Calories
44g
Protein
35g
Fat
137g
Carbs
Counts 11 of 14 ingredients — the other 3 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 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Rutabaga | not in our table | 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 tablespoon butter
- 700 g (1 1/2 pounds) boneless lamb shoulder meat, sliced or in chunks
- 1/4 medium cabbage, in thin wedges
- 1/4 small rutabaga, sliced
- 1 large carrot, in chunks
- 15 cm (6" length) leek, in chunks
- salt
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground black pepper
- 2 dl (3/4 cup) water
- 2 1/2 tablespoon butter
- 3/4 dl (1/3 cup) flour
- vinegar
- sugar
- =
Directions
1
Melt the butter in the bottom of a pot.
2
Add the meat, then the vegetables.
3
Sprinkle with salt, ginger and pepper.
4
Pour over water to cover.
5
Bring to a boil and skim well.
6
Lower heat and simmer 60-75 minutes.
7
Melt the butter and stir in the flour.
8
Gradually add cooking liquid.
9
Season with salt, pepper, vinegar and sugar.
10
Serve with sauce and boiled potatoes.
Recipe sourced from
fandom