Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
| 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 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Coriander | 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 lamb
- 750 g potatoes
- 200 g tomatoes
- 300 g eggplant
- 200 g string beans
- 1 onion
- Salt, pepper
- Parsley or kindza (coriander)
Directions
Wash the meat and cut into pieces (2 or 3 per portion).
If available, use a 2 or 3 litre stoneware casserole.
Add finely chopped onion, chunks of potatoes, tomatoes cut in half, string beans from which the strings have been removed, diced eggplant, parsley greens or kindza.
Season with salt and pepper.
Add two cupful of water.
Cover with a lid and bake for 1 to 2 hours.
Serve in the casserole.
Category:Georgian Recipes
Category:Georgian Meat Dishes