Photo: Cala
Estimated Nutrition (whole recipe, rough)
488
Calories
27g
Protein
34g
Fat
22g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Butter | 1 tbsp (14g) | 102 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- 4 tsako cardamoms
- 3 sticks cinnamon
- 1 tsp ground ginger (fresh is best)
- ½ tsp asafetida (kasni)
- 1 pomegranate
- 2 tsp black pepper
- Butter (unsalted would be more period)
- Salt to taste
Directions
1
Place lamb, cardamoms, ginger and cinnamon in a large stockpot. Cover with enough water. Boil until aromatic. Remove lamb and cut into bite sized pieces. Return lamb to pot, adjust flavor. Cut the pomegranate into quarters, sprinkle with vegetable oil and kasni, and roast until slightly yellow with black spots. Cut it up into pieces and add to soup. Add butter to soup too. 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