Persian lamb

Lamb Iranian Dinner Non vegetarian
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Persian lamb
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: 0.0 / 5 (0 votes)

Ingredients

Ingredients

  • 8 oz Lamb, domestic, foreshank, separable lean and fat, trimmed to 1/4" fat, choice, raw
  • 1 teaspoon olive oil
  • 1/2 medium onion
  • 1 teaspoon turmeric
  • 1 dash salt
  • 1 teaspoon black pepper
  • 6 oz tomato paste
  • 1 cup water
  • 16 small asparagus

Instructions

Heat up pan. Add olive oil. When oil is hot add the onion and sauté until golden brown. Add the lamb and sauté for a few minutes. Add the spices and sauté for another few minutes. Stir constantly. Add the water and tomato paste. Stir. Bring to a boil and then simmer for around 15 minutes.
Add the asparagus and cook for around 2 minutes. Don’t overcook the asparagus.
 

Comments

This is a classic lamb dish from Persia.
 

Nutritional Information

Nutritional information
Nutrition Facts
Serving Size 1 Persian lamb
Servings Per Batch 4
Amount Per Serving
Calories352 Calories from Fat 4
% Daily Value *
Total Fat 10g16%
Saturated Fat 4g19%
Monounsaturated Fat 4g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 41g14%
Sodium 234mg10%
Potassium 2846mg81%
Total Carbohydrate 52g17%
Dietary Fiber 12g 48%
Sugars 33g
Protein 23g 46%
Vitamin A 85%
Vitamin C 100%
Calcium 12%
Iron 10%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition Visualization

Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
Calories 1140 kcal 57% DV
Protein 70.2g 140% DV
Total Fat 69.4g 89% DV
Carbohydrates 72.3g 26% DV
Fiber 22.7g 81% DV
Sugar 42.7g 85% DV
Sodium 401mg 17% DV

* Percent Daily Values are based on a 2000 calorie diet

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