Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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 Green String Beans, trimmed and cut into 2 inch lengths
- 3 tbl Olive Oil
- 1 lb Lamb, boneless stewing, cut into 1 inch cubes
- 1 cup Onion, finely chopped
- 6 med Tomato, fresh, ripe, peeled, seeded and coarsely chopped or 2 cups chopped, drained, canned tomatoes
- 1 tsp Salt
- Black Pepper, freshly ground
- 1/2 tsp Ground nutmeg, preferably freshly ground
- 1/2 tsp Ground allspice
Directions
Spread the beans evenly in the bottom of a heavy 4 to 6 quart casserole, and set aside.
In a heavy 10 to 12 inch skillet, heat the oil over moderate heat until a light haze forms above it.
Add the lamb and brown it, turning the pieces frequently with a spoon and regulating the heat so they color deeply and evenly without burning. #As they brown, transfer the pieces of lamb to the casserole, placing them on top of the beans.
Pour off all but a thin film of fat from the skillet, and in it cook the onions over moderate heat for 5 minutes, or until they are soft and transparent but not brown.
Spread the onions over the lamb and cover them with the tomatoes.
Sprinkle the top with salt, a few grindings of the pepper, the nutmeg and allspice.
Place the casserole over low heat, cover tightly, and simmer without stirring for 1 hour, or until the beans and meat are tender.
Serve at once from the casserole, accompanied, if you like, by steamed or boiled rice.
Category:Saudi Arabian Recipes
Category:Saudi Arabian Meat Dishes