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 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| 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
- 500g (1lb 2oz) minced lamb
- 1 kg (2lb 4oz) frozen peas
- 400g (14oz) can chopped tomatoes
- 2 large onions, finely chopped
- 2 tablespoons tomato puree
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 tablespoon salt
- ½ teaspoon turmeric
- 450ml (16fl oz) boiling water
- 1 tablespoon oil
Directions
Fry the onions in a large frying pan on high heat for 3-4 minutes until the onions are slightly browned.
Add meat, turmeric, salt, garam masala and fry until meat is cooked, then add tomato puree and chopped tomatoes. Mix well.
Transfer to a medium saucepan, add boiling water and peas, then cover pan and boil for 15 minutes. To thicken and add to the flavour, using a wooden spoon, squash a few peas to the side of the pan. Cover and simmer for 15 minutes.
Category:Arabian Recipes
Category:Arabian Salads