Photo: Cala
Estimated Nutrition (whole recipe, rough)
679
Calories
37g
Protein
24g
Fat
72g
Carbs
Counts 9 of 11 ingredients — the other 2 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 |
|---|---|---|
| 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 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- 2 lbs rice
- 1 tsp saffron
- 3 tsp turmeric
- 5 tsp ground ginger (fresh is best)
- Coriander leaves
- Salt and rice wine vinegar to taste
Directions
1
Place the leg of lamb, cardamoms, chickpeas and rice in a large stockpot. Cover with enough water. Boil until aromatic. Remove lamb and cut into bite sized pieces. Return lamb to pot, add seasonings, adjust flavor. This will be ready when it has the consistence of a thick stew. Serve in a large bowl.
2
Category:Mongolian Recipes
3
Category:Mongolian Soups
Recipe sourced from
fandom