Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
180
Calories
2g
Protein
15g
Fat
13g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Seed | 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
- In dry skillet, toast until aromatic:
- 2 tablespoons cumin seeds
- 2 teaspoons fennel seeds
- 2 teaspoons cardamom seeds
- 1/2 teaspoon whole black peppercorns
- Grind cooled spices in spice mill with:
- 1 1/2 teaspoons dried crushed red pepper
- Transfer spice blend to small bowl and mix in:
- 6 tablespoons olive oil
- 2 tablespoons minced fresh ginger
- 4 garlic cloves, pressed
Directions
1
Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill lamb 25 minutes for medium-rare (internal temperature at the thickest part of meat should be 125°F). Let lamb rest 5 minutes before slicing.
2
Makes 6 servings. You can also use the spice mixture on salmon, chicken pieces, or shrimp.
3
Category:Kuwaiti Recipes
4
Category:Kuwaiti Appetizers
Recipe sourced from
fandom