Lamb Ribs

Omar Al-Mansourikuhar

Sestavine

• Rebra jagnjetine
  500 grams
• Čebula
  2 pieces
• Čili paprika
  1 piece
• Limona sok
  1 piece
• Paradižnikova pasta
  3 tablespoons
• Sol
  1 tablespoon
• Začimbe
  0
• Rastlinsko olje
  2 tablespoons

Koraki

1. 1

   Wash the ribs well with lemon, vinegar, and water, then drain. Season with black pepper and spices.

   5 min
2. 2

   Heat oil in a tray or frying pan, add the ribs to seal the pores, then flip to the other side. Add chopped onion, chili pepper, and lemon juice to the ribs, leave for 5 minutes, then spread tomato paste on both sides.

   Potrebni pripomočki:

   Ponev

   5 min
3. 3

   Cover the tray with aluminum foil, reduce the heat, and let the ribs cook until done.

   Potrebni pripomočki:

   🍳

   Aluminum Foil

   10 min
4. 4

   Remove the aluminum foil, then place a burning charcoal in a paper and add oil to it. Place it with the ribs to give a grilled flavor, remove the foil and serve hot.

   5 min

Dejstva o hranilni vrednosti

Hranilne vrednosti sestavin (na 100g)

Rebra jagnjetinena 100g

Energija250 kcal

Beljakovine20 g

Skupne maščobe18 g

Čebulana 100g

Energija40 kcal

Beljakovine1.1 g

Skupne maščobe0.1 g

Ogljikovi hidrati9.34 g

Prehranske vlaknine1.7 g

Skupni sladkorji4.24 g

Čili paprikana 100g

Energija20 kcal

Beljakovine1 g

Skupne maščobe0.2 g

Ogljikovi hidrati4.7 g

Skupni sladkorji2 g

Prehranske vlaknine1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

Limona sokna 100g

Energija20 kcal

Beljakovine0.1 g

Ogljikovi hidrati5 g

Skupni sladkorji1 g

Voda94 g

Paradižnikova pastana 100g

Energija100 kcal

Beljakovine1.5 g

Skupne maščobe0.5 g

Ogljikovi hidrati24 g

Skupni sladkorji20 g

Prehranske vlaknine2 g

Solna 100g

Pepel100 g

Začimbena 100g

Energija350 kcal

Beljakovine10 g

Skupne maščobe15 g

Ogljikovi hidrati60 g

Prehranske vlaknine25 g

Rastlinsko oljena 100g

Energija884 kcal

Skupne maščobe100 g

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake