Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 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 |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Papaya | 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 kg goat / lamb / beef / chicken meat, cut into thick chunks
- ¼ cup oil
- 1 onion , chopped
- 1 heaped tbsp crushed fresh ginger
- 1 heaped tbsp crushed garlic
- 1 heaped tbsp grated raw papaya for tenderness
- ¼ cup light soy sauce
- Juice of 2 limes
- 2 tsp freshly crushed black pepper
- ½ cup fresh chopped parsley
- 1 tsp paprika powder
- ½ tsp turmeric powder
- 1 tsp curry powder
- ½ tsp salt
Directions
To keep the meat juicy and tender, clean it and preserve any extra fat on it. Place the meat in a glass or plastic dish.
Blend the remaining ingredients, then pour the resulting mixture over the meat.
Allow mixture to settle into the meat, then thoroughly massage it into the meat. Cover and marinate in the refrigerator for at least 4–5 hours.
To bring the meat to room temperature for cooking, remove it from the refrigerator approximately an hour beforehand.
Light a charcoal grill and let it burn until the coals are completely covered with white ash.
Place a wire rack over the coals, add the meat, and cook until it has a little singe and color. To ensure equal cooking on all sides, turn meat frequently. Use a fresh brush and some oil or marinade to flavor the meat and keep it from drying out while it cooks.
To allow the inside of the meat to cook slowly and effectively, wrap it in a packet of foil . Or, keep grilling until the food is done to your liking.
Once the meat is done, use a sharp knife to cut it into bite-sized pieces.