Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | 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
- 1-1/4 pounds thinly sliced, lean, boneless lamb
- 1 tablespoon tomato paste
- 1 clove of garlic, crushed
- 2 tablespoons sherry
- 1/4 teaspoon finely grated fresh ginger
- 1 tablespoon oil
- 1 tablespoon freshly ground black pepper
- 1/2-cup water
- 4 tablespoons soy sauce
- 2 to 3 mushrooms, sliced
- 2 teaspoons corn starch
Directions
Cut the lamb into small strips.
In a bowl, mix garlic, ginger, pepper, soy sauce, tomato paste, sherry and oil.
Let this stand for 10 minutes or more for the flavors to mingle.
Stir-fry the lamb in 1-tablespoon oil for 3 to 4 minutes.
Let the lamb stand for 3 minutes before combining with the sauce.
Sauce: Whisk water and cornstarch into the sauce ingredients, cook in a small saucepan till the sauce has thickened, stir in the sliced mushrooms.