Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
780
Calories
31g
Protein
36g
Fat
86g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Grape | 1/2 cup (76g) | 62 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 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 pound boneless lamb, cut into 3/4-inch cubes
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup diced red pepper
- 2 teaspoons curry powder
- 1 8-ounce can pineapple tidbits (reserve liquid)
- 3 cups cooked rice
- 1/3 cup raisins
- =
Directions
1
Season lamb with salt. Cook in hot oil in large skillet over medium-high heat until browned, about 2 to 3 minutes.
2
Add red pepper and curry and cook until peppers are tender crisp. Add pineapple and liquid, rice and raisins. Simmer uncovered about 5 minutes or until lamb is cooked.
Recipe sourced from
fandom