Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
237
Calories
6g
Protein
0g
Fat
55g
Carbs
Counts 6 of 8 ingredients — the other 2 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 |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| 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
- 2½ lb (1.1 kg ) deboned mutton , cut in chunks
- 4 large potatoes , peeled and thickly sliced
- 2 large onions , thickly sliced
- 3–4 medium carrots , peeled and thickly sliced
- 1 sprig of parsley , chopped
- 2 cups (480 ml ) water
- Salt
- Pepper
Directions
1
Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes. Pour in the water and season to taste.
2
Cover and put on a very low heat for about 2½ hours until the meat is tender and the potatoes have thickened the liquid.
Recipe sourced from
wikibooks