Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | 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
- 500 g mutton
- 1 cupful split peas
- 500 g potatoes
- 2 apples
- 2 onions
- 2 tblsps tomato puree
- 2 tblsps butter
- Salt and pepper
- Chopped parsley
Directions
Wash and cut the mutton into 20 to 40 g pieces.
Add water to cover the kettle with a lid and simmer.
Pick and wash the peas, add 2 or 3 cupful of cold water and bring to boil.
Cook over low heat for 1 to 1 hours. Bone the mutton. Add the peas to the meat.
Strain and add the mutton broth, the finely sliced onion sauteed in butter, the potatoes and apples cut into chunks and the tomato puree.
Salt and pepper to taste. Cover and simmer for 20 to 25 minutes.
Serve sprinkled with the chopped parsley.
Category:Georgian Recipes
Category:Georgian Meat Dishes