NB * Meat should be lamb or mutton, weighed boneless and defatted, and cut into 1" cubes. In a heavy saucepan or casserole, melt the butter over moderate heat. Add the onion and garlic and saut* until soft but not browned, stirring frequently. Add the meat and saut* until browned on all sides. Add the water, lemon juice, ginger, salt & pepper. Cover and simmer until the meat is nearly tender (abt 1 hour for lamb, 3 for mutton). Add the apricots, nuts and sugar (to taste), stirring well to dissolve the latter. Cover and simmer 15 minutes or until the meat and fruit are tender. Serve with plain rice pilaf. Recipe Sonia Uvezian "The Cuisine of Armenia" Mmed IMH c/o Georges home BBs 2:323/4.4
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (267g)|
|Recipe Makes: 4|
|Calories from Fat: 75 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 15.3mg||5 %|
|Sodium 48.1mg||2 %|
|Potassium 446.5mg||12 %|
|Total Carbohydrate 42.8g||13 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 39.7g|
|Protein 2.1g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 239
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!