Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | 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
- 800 g mutton shanks on the bone
- 1 tablespoon margarine
- 1 carrot
- 1 onion
- 1 garlic clove
- 1 tablespoon tomato paste
- 1 celery
- 1 small can of peas
- 4 tablespoons olive oil
- 5 tablespoons flour
- thyme
- salt
- black pepper
Directions
Scrape the carrot, slice thinly or grate.
Grate the celery, and the onion.
Pound garlic in a mortar.
Put the margarine and olive oil in a pot and place on heat.
Put flour in a bowl and coat the shanks with it.
When the oil is heated, put shanks in the pot and fry well until golden brown.
Season the fried shanks with salt and black pepper and put the vegetables on the shanks in the pot.
Saute the vegetables slightly, constantly stirring.
Mix tomato paste with ¼ glass of warm water or meat broth, and pour it over vegetables.
Cover and cook, occasionally stirring.
Rinse and strain the peas and add them to the kebab 20 minutes later.
Allow to cook for 45 minutes, before seasoning kebab with thyme.
Check for water while the kebab is cooking and add water if necessary.
Category:Mutton Recipes
Category:Skewer Recipes