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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 300g (10oz) lamb chops and boneless lamb cubes
- 3 medium aubergines sliced
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 400g (14oz) tin chopped tomatoes
- 2 tablespoons tomato puree
- 2 teaspoons salt
- 1 teaspoon garam masala
- 1.2 litre (2 pints) boiling water
- 3 tablespoons oil, for frying
- 1 tablespoon lemon juice
Directions
Trim and wash meat, then place in medium saucepan and cover with boiling water (meat must be completely covered). Boil for 5 minutes with lid uncovered. Drain meat and discard water.
Slice the aubergines about 1cm (½ inch) thick and fry using 2 tablespoons of oil until golden brown. Drain on absorbent paper and set aside.
In a medium saucepan place 1 tablespoon of oil. Place on medium heat and fry onions and garlic until slightly brown. Add meat and fry together for 1-2 minutes. Pour boiling water, cover pan and boil for 30 minutes on medium heat.
Now add the chopped tomatoes, tomato puree, lemon juice, salt and garam masala.
Add the aubergines to the pan, cover and boil for 15 minutes on medium heat, then stir gently, simmer for a further 15 minutes.
Category:Arabian Recipes
Category:Arabian Meat Dishes