Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Laurel | 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
- 600 g of Mutton
- 100 g of Fat of tail
- 1 Onion
- 0.5 cup Rice
- 4 T Katyk
- 2 T Dill
- 0.5 t Salt
- 2-3 Laurel leaves
Directions
Mutton is washed, cut in pieces 30- 45 g each; if there are bones they are chopped up. All this is put in a pan, covered with cold water; when boiling begins scum is removed and boiling is continued for 30-45 minutes. Then washed rice is added and boiled for about 30 minutes. At the end of boiling finely cut and slightly fried fat of tail, chopped onion, laurel leaves and salt are added.
Serving the table one puts meat in soup-plates or kese, fills them with broth, adds katyk and strews all this with greens.
Category:Kazakhstanian Recipes
Category:Kazakhstanian Meat Dishes