Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- baby lamb
- ground coriander
- ground ginger
- onion juice
- rice
- chopped pistachio nuts
- chopped almonds
- seedless raisins
- salt and pepper
Directions
The first and most important thing to do before buying the lamb is to have the butcher clean it and remove the entrails.
The lamb should be rinsed very well inside and out and wiped until dry with clean cloth.
Also brush the lamb inside and out with the seasonings (ground coriander and ground ginger) and the onion juice, then just set it aside while preparing the stuffing.
The rice should be boiled until it is tender, then it should be drained. Chop some onions and then sauté them in olive oil.
Add chopped pistachio nuts, chopped almonds and seedless raisins to the rice.
To add a final touch, season the rice with salt and pepper.
The oven should be preheated at 450 degrees Celsius.
Stuff the lamb and then saw it up with a strong thread.
Place the stuffed lam on large baking tray and put it into the oven, then reduce the heat to about 325 degrees Celsius.
The lamb should be roasted for about 2 hours and turned over once or twice for well-done meat.
Category:Jordanian Recipes
Category:Jordanian Meat Dishes