Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Radish | 1/2 cup (58g) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Daikon | not in our table | 0 |
| Saffron | 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
- 1 leg of lamb
- 5 tsako cardamoms
- 2 cans chickpeas
- 1 Chinese radish (daikon?)
- 3 1 tsp saffron
- 2 tsp each turmeric and black pepper
- ½ tsp asafetida (kasni)
- Coriander leaves
- Salt and rice wine vinegar to taste
Directions
Place the leg of lamb, cardamoms, chickpeas, and radish in a large stockpot. Cover with enough water. Boil until aromatic. Remove lamb and radish, cut into bite sized pieces (radish should be smaller so as not to overpower the lamb). Return lamb and radish to pot, add seasonings, adjust flavor. This will be ready when it has the consistence of a thick stew. Serve in a large bowl over basmati rice and add a splash of rice wine vinegar for extra flavor.
Category:Mongolian Recipes
Category:Mongolian Soups