Delicious Carrot Maqlouba

خلود الكرايCuoco

Ingredienti

• Lamb, from the thigh and cut into medium pieces
  750 grams
• Riso
  200 grams
• Carrots, peeled, cut, and half-cooked
  300 grams
• Onion, finely chopped
  1 piece
• Olio
  3 tablespoons
• Raisins
  20 grams
• Brodo di verdure
  750 milliliters
• Curry
  1 teaspoon
• Pepe nero
  0
• Cannella
  0
• Sale
  0

Passi

1. 1

   Sauté the meat in oil for 10 minutes, add the onion and all the spices.

   Utensili necessari:

   Padella

   10 min
2. 2

   When the onion wilts, add the broth and cover the pot until the meat is cooked for about 45 minutes.

   Utensili necessari:

   Pentola

   45 min
3. 3

   Strain the meat into another pot, place half the amount of rice, raisins, carrots, and meat, then add the second amount of rice and pour the meat broth over it.

   Utensili necessari:

   Colino

   Pentola
4. 4

   Cover the pot and let it simmer on low heat for about 10 minutes, add a little water to the rice if needed.

   Utensili necessari:

   Pentola

   10 min
5. 5

   Invert the maqlouba onto a plate and garnish with nuts.

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Risoper 100g

Energia130 kcal

Proteine2.7 g

Grassi totali0.3 g

Carbohydrate28.2 g

Fibre alimentari0.4 g

Zuccheri totali0.1 g

Olioper 100g

Energia884 kcal

Grassi totali100 g

Brodo di verdureper 100g

Energia15 kcal

Proteine0.5 g

Grassi totali0.1 g

Carbohydrate3 g

Fibre alimentari0.2 g

Zuccheri totali0.5 g

Curryper 100g

Energia325 kcal

Proteine12 g

Grassi totali9 g

Carbohydrate65 g

Fibre alimentari25 g

Zuccheri totali3 g

Pepe neroper 100g

Energia250 kcal

Proteine10 g

Grassi totali4 g

Carbohydrate64 g

Fibre alimentari25 g

Cannellaper 100g

Energia247 kcal

Proteine4 g

Grassi totali1.2 g

Carbohydrate81 g

Fibre alimentari53 g

Zuccheri totali2.2 g

Saleper 100g

Ceneri100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag