Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
555
Calories
29g
Protein
36g
Fat
32g
Carbs
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Raspberry | 1 cup (123g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | 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
- 2 tbl Olive oil
- 4 lb Goat or lamb, cut into 3/4 inch cubes
- 1 cup Chicha or raspberry juice
- 4 x Tomatoes, peeled and diced
- 1 lrg onion, diced
- 1 cl Garlic, minced
- 1/2 tsp Salt
- 1 x Fresh aji chile, seeds and stems removed
- 1 x Or substitute yellow wax hot chile or jalapeno Water to cover
Directions
1
Heat the oil in a heavy casserole and brown the meat. Add the remaining ingredients and bring the pot to a boil. Cover the pot and reduce the heat to a simmer and cook for 2 to 3 hours until the meat is tender and the water is consumed. Serve over hot rice.
2
Category:Ecuadorian Recipes
3
Category:Ecuadorian Meat Dishes
Recipe sourced from
fandom