Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Turnip | 1 medium (122g) | 34 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Kohlrabi | not in our table | 0 |
| Rutabaga | not in our table | 0 |
| Meat | 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
- 500 g of lamb
- garlic
- red cabbage
- turnip
- kohlrabi
- rutabaga
- vinegar marinated tomatoes
- 1 tablespoon of flour
- 2 cups of
- meat broth
Directions
Take 500 g of lamb, garlic, red cabbage, turnip,
kohlrabi, rutabaga, and vinegar marinated tomatoes. Wash the meat and
cut into average size serving pieces. Salt them and fry in a pan, or
tandoor. Before final roasting, sift over meat 1 tablespoon of flour.
Place meat in a casserole dish, add tomatoes, and pour over 2 cups of
meat broth; then to the oven where it will stew for 1.5 hours over a
low heat. Serve with pickled and fresh vegetables.
Category:Uzbekistanian Recipes
Category:Uzbekistanian Meat Dishes