Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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 cloves garlic
- 1 teaspoon ground cumin
- 500 g boneless lamb, cubed
- salt & freshly ground black pepper
- 2 large eggplants, cubed
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- DRESSING
- 2 tablespoons oil
- 1 small red onion, chopped
- 1 bunch mint, roughly chopped
- 1 bunch basil, roughly chopped
- 1 bunch flat leaf parsley, roughly chopped
- 2 limes, juice of
- salt & freshly ground black pepper
Directions
1. Pre-heat oven to 200c.
2. Toss together the garlic, cumin, lamb, salt and pepper in a baking dish, then set aside for 10 minutes.
3. Add the eggplant, rosemary and olive oil and cook for 30 minutes, stirring occasionally until golden brown.
4. Add the cooked mixture to the dressing and allow to rest for 5 minutes before serving with a salad of tomatoes and bitter lettuce leaves, and warmed crusty bread.
5. DRESSING: Combine all ingredients, seasoning to taste.
Category:Mongolian Recipes
Category:Mongolian Salads