stewed potatoes with lamb (eastern style)
| 500 | g lamb |
| 5 | potatoes |
| 1 | onion |
| 1 | medium carrot |
| 1 | tbsp chopped parsley |
| 1 | tbsp chopped dill |
| 1 | tsp bay leaf |
| 1/2 | tsp salt |
| 1/5 | tsp black pepper |
- Heat pan and put precut( 2" pieces) lamb on it, bones are good for this kind of stew. If lamb is very lean, add olive oil before. Fry until you see golden edges, on high for a few minutes.
- Put meat from the pan into cast iron "kazan", or any other thick-wall pot.
- On top of meat place chopped onion, carrot, 3/4 of spices. On top of it put skinned potatoes, cut in 1.5" cubes. Now put some rest of spices on top. add 1/3 glass of water. Close the pot and leave for an hour to steam on very slow flame. Mix dish carefully after cooking for an 1hr, add 1 glass of water. Cover and steam for next 30 min.
- Dish is ready. Meat should be soft and be easily separated from the bones, also some part of potatoes should be becoming soft and create thickness of the dish souse. If you prefer clear souse - cook shorter time.
Main Dish, Eastern European, Halal
| Nutrition Facts | ||||||
Serving Size 349.4g |
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Amount Per Serving |
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Calories 349 Calories from Fat
68 |
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% Daily Value* |
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Total Fat
7.6g 12%
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Saturated Fat
2.6g 13%
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Cholesterol
90mg 30%
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Sodium
332mg 14%
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Total Carbohydrates
37.2g 12%
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Dietary Fiber
5.9g 24%
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Sugars
3.9g |
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Protein
32.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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