Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- 140-160 gr veal
- onions
- salt and ground pepper as needed
- a little of red pepper
- some tomatoes
- a lot of chopped parsley
- bamijas
Directions
Veal 140-160 gr for one portion.
Choose leg or shoulder joint and cut into smaller pieces.
Cut onions into small pieces and braise with the meat.
Add salt as needed, as well as ground pepper, and a little of red pepper.
Pour water over it and let it cook slowly; add some tomatoes cut into dice, a lot of chopped parsley. Cook around 30 minutes.
Prepare bamijas in the meantime.
Clean them, wash and braise, cook onions with spices (salt, ground pepper, a little of prepared seasonings).
When bamijas are almost tender remove them from fire.
Put meat into a ceramic pot with bamijas and cook for 5 more minutes in the oven at 200 degrees. Serve warm.
Category:Montenegrin Recipes
Category:Montenegrin Meat Dishes