Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Prune | 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
- 2 lb Lamb, boneless - 3/4" cubes
- 1 Cinnamon stick - 3"
- 1/2 tsp Salt
- 1 cup Water
- 2 tsp Oil
- 2 tsp Orange juice
- 1/3 cup Almonds, blanched
- 1 - 1/2 cup Prunes, pitted
- 2/3 cup Sugar
Directions
1) Sprinkle lamb with salt. Cook lamb in medium saucepan in oil, 1/2 at a time until lightly browned.
2) Remove lamb, reserve.
3) Add almonds, sugar, cinnamon stick to pan drippings. Stir well - add water and orange juice.
4) Bring to a boil, stirring constantly.
5) Add lamb, cover, simmer 1 hour or until tender. Stir in prunes 15 minutes prior to end of cooking.
6) Remove cinnamon stick before serving.
Category:Algerian Recipes
Category:Algerian Soups