Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
567
Calories
33g
Protein
22g
Fat
63g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 300 g lamb.
- 300 g potatoes.
- 50 g tomatoes.
- 150 g eggplants.
- 50 g fat.
- 30 g onion.
- 20 g parsley.
- 2 ea garlic cloves.
- pepper.
- salt.
Directions
1
Put cubed potatoes, finely chopped onion, lamb slices, top with eggplants, fat, pepper and greens. Pour over tomato paste, dissolved in broth with garlic.
2
Add salt and spices to taste. Stew in a preheated oven.
3
Shortly before finishing add tomatoes.
4
Category:Georgian Recipes
5
Category:Georgian Meat Dishes
Recipe sourced from
fandom