Saudi Arabia Style Lamb with Vegetable Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 645 cal. | (31 %) | ||
| Protein | 63.63 g | (65 %) | ||
| Fat | 36.44 g | (31 %) | ||
| Carbohydrates | 13.91 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.91 g | (10 %) |
| Vitamin A | 45.34 mg | (5,668 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.71 mg | (65 %) | ||
| Niacin | 26.72 mg | (223 %) | ||
| Vitamin B₆ | 0.68 mg | (49 %) | ||
| Folate | 90.28 μg | (30 %) | ||
| Pantothenic acid | 2.02 mg | (34 %) | ||
| Biotin | 6.31 μg | (14 %) | ||
| Vitamin B₁₂ | 6.85 μg | (228 %) | ||
| Vitamin C | 87.6 mg | (92 %) | ||
| Potassium | 1,031.16 mg | (26 %) | ||
| Calcium | 87.79 mg | (9 %) | ||
| Magnesium | 86.8 mg | (29 %) | ||
| Iron | 6.15 mg | (41 %) | ||
| Iodine | 1.34 μg | (1 %) | ||
| Zinc | 16.57 mg | (207 %) | ||
| Saturated fatty acids | 11.88 g | |||
| Cholesterol | 217.5 mg |
Ingredients
- Ingredients
- 1 onion
- 2 centimeters ginger
- 1 tsp Cumin
- 1 tsp Coriander
- 1 kilogram lamb (lean, such as leg or shoulder)
- 2 Bell pepper (red and green)
- 1 small Zucchini
- 1 chili pepper
- 1 garlic clove
- 2 Tbsps raisins
- 2 Tbsps olive oil
- 1 splash lemon juice
- salt
- peppers
Preparation steps
Peel onion and ginger, chop coarsely. Grind with cumin powder and coriander seeds in a mortar to a fine puree. Rinse meat, pat dry and rub with spice mixture. Marinate overnight in the refrigerator.
Rinse bell peppers and chile pepper, halve and remove seeds and ribs, chop. Rinse and chop zucchini. Peel garlic and chop finely. Coarsely chop raisins. Heat oil in a pan and saute garlic and chile pepper briefly. Add bell peppers, zucchini cubes and raisins and saute for 3-4 minutes. Remove from heat and season with lemon juice, salt and pepper.
Cut a pocket in a lamb and fill with vegetable mixture. Secure with toothpicks. Place onto a baking pan and roast in preheated oven at 160°C (approximately 325°F) for about 50-60 minutes or until slightly pink inside.
Remove toothpicks and slice meat. Arrange on plates and serve.
