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 |
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Water | not in our table | 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
- 400 g lamb fillets
- 1 tablespoon curry powder
- SALAD
- 1 cup water
- 1 cup couscous
- 1 tablespoon oil
- 1/2 cup of diced cucumbers
- 1/2 cup chopped spring onions (shallots)
- 1/4 cup chopped fresh mint
- 1 lemon, juice of (only)
- 1 1/2 tablespoons mango chutney
- salt and pepper, to taste
- mint (to garnish) (optional)
Directions
1. Rub the lamb in the curry powder covering completely.
2. Cook lamb in oil for approx 3 minutes on either side.
3. Set lamb aside to cool.
4. Boil water, add couscous, remove from heat, cover and stand for 2 minutes.
5. Stir and let stand for a further 3 minutes.
6. When cool transfer to bowl and add cucumber, spring onions and mint.
7. Thinly slice cooled lamb and add to bowl.
8. In a seperate bowl mix lemon juice, mango chutney and oil.
9. Pour over couscous and season to taste with salt and pepper.
10. Garnish with fresh mint.
Category:Mongolian Recipes
Category:Mongolian Salads