Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Caraway 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
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon caraway seeds
- 1 tablespoon crushed red pepper
- 1 tablespoon coarse sea salt
- 2 tablespoons vegetable oil
- 6 lamb steaks cut from the leg ( 1/2 pound each)
Directions
In a small dry skillet, combine the coriander, cumin and caraway seeds and toast over moderate heat until fragrant, about 3 minutes. Transfer to a bowl and let cool. In a spice mill, grind the toasted spices to a fine powder with the crushed red pepper and salt. Transfer the spices to a bowl and blend in the oil.
Light a grill or preheat a grill pan and oil it lightly. Rub the lamb with the spice paste and grill over a hot fire for 3 to 4 minutes per side for medium rare. Transfer to plates and serve with the Chickpea "Fries."
Category:Tunisian Recipes
Category:Tunisian Meat Dishes