Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 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 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cloves | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Meat | 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 Package of frozen, cut Bamya
- 2 Lb of cut lamb meat (you may use beef) cut into 1/2-1 inch cubes
- 1 medium onion (fine chopped)
- 2 crushed and fine chopped cloves of garlic
- 1 Tbs oil (to counteract the high fat in lamb)
- 2 diced bell peppers
- 1 small can of tomato paste
Directions
Heat the oil and sautee the onions and garlic till the onions become translusecent.
Drop the the meat and brown it, here if you care for for your diet and weight you may drain the fat other wise do not (I prefer the latter), add the contents of the paste with one can full of water
Simmer until the the tomato boils and thickens a bit drop the Okra, bell pepper and simmer on low till done.
I always like my food to bite me back so I use a dash or cayanne pepper to make it hot.
Category:Egyptian Recipes
Category:Egyptian Meat Dishes