Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 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
- 1 kg of lamb (chops/neck, whatever)
- 3 sliced onions
- 1 litre/1 quart of tomato puree' or tomato paste for cooking
- Some olive oil
- 1kg/2lb of 'rice' pasta
- Salt, pepper and oregano seasoning
Directions
In a clay pot (or heavy cast iron pot), put the oil and let heat in an oven at high setting.
Add the sliced onions and brown. Sprinkle the lamb with salt and pepper and place in the pot to brown the sides.
When the lamb starts cooking, place the tomato over it and add the same amount of water.
Let it heat for about 1 hour until the lamb feels soft and much of the water has evaporated (add water if needed).
Remove from the oven, and put the 1 kg of 'rice' pasta.
When the pasta is cooked (another 10 minutes), remove and serve hot.
Category:Macedonian Recipes
Category:Macedonian Meat Dishes