Iranian Lamb Stew with Celery

Amira Al-ZaabiCozinheiro

Ingredientes

• Lamb or beef cut into cubes
  500 grams
• Celery, cut into thick pieces
  2 pieces
• Onion, finely chopped
  3 pieces
• Green lemon juice
  1 cup
• Açúcar
  2 tablespoons
• Mint, finely chopped
  250 grams
• Parsley, finely chopped
  250 grams
• Óleo vegetal
  0.3 cup
• Cúrcuma
  0.5 teaspoon
• Sal
  0.5 teaspoon
• Pimenta preta
  0.5 teaspoon

Passos

1. 1

   Use half the amount of oil to fry the onion until it softens.

   Utensílios necessários:

   Frigideira

   5 minutos
2. 2

   Add the meat and stir until its color changes, then pour in 3 cups of lukewarm water. When the mixture boils, let it simmer on medium heat for 45 minutes.

   Utensílios necessários:

   Panela

   45 minutos
3. 3

   Fry the chopped mint and parsley in the pot for a few minutes in the remaining oil, then add them to the meat along with the celery, black pepper, turmeric, and salt. Let the pot cook for twenty minutes.

   Utensílios necessários:

   Panela

   20 minutos
4. 4

   Add the green lemon juice and sugar, stir the ingredients, and cook for an additional 3 minutes.

   3 minutos
5. 5

   Remove the pot from the heat and serve the dish hot with white rice.

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Açúcarpor 100g

Energia387 kcal

Carboidratos100 g

Açúcares Totais100 g

Óleo vegetalpor 100g

Energia884 kcal

Gordura Total100 g

Cúrcumapor 100g

Energia354 kcal

Proteínas7.83 g

Gordura Total9.88 g

Carboidratos64.93 g

Fibra Alimentar22.7 g

Açúcares Totais3.2 g

Salpor 100g

Cinza100 g

Pimenta pretapor 100g

Energia250 kcal

Proteínas10 g

Gordura Total4 g

Carboidratos64 g

Fibra Alimentar25 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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