Brown meat and onions. Add 2-3 cups water and tomato paste, turmeric, salt and pepper. Cook one hour. Saute parsley and mint. Add to stew with saffron. Cook another hour. Add lemon juice and rhubarb. Cook until rhubarb is tender but not falling apart. Serve over hot rice. The same recipe can be made with celery. Cooking times are approximate. Meat should be almost falling apart. There should be about 1 to 1-1/2 cups liquid in stew at end of cooking time. Sent recipeLu 3/98 Posted to recipelu-digest by firstname.lastname@example.org (Nadia I Canty) on Mar 13, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1444g)|
|Recipe Makes: 1|
|Calories from Fat: 796 (50%)|
|Amt Per Serving||% DV|
|Total Fat 88.4g||118 %|
|Saturated Fat 35.4g||177 %|
|Monounsaturated Fat 37.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 319.8mg||98 %|
|Sodium 965.4mg||33 %|
|Potassium 4609.1mg||121 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 38.2g|
|Protein 148.3g||212 %|
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: 1601
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.