Athenian Lamb Hotpot Recipe

Summary

Preparation Time30 MinCooking Time1 Hr 40 Min
Ready In2 Hr 10 MinDifficulty LevelMedium
Health IndexHealthyCuisine
CourseMethod
SpecialityMain Ingredient

Ingredients

 Boneless lamb2 Pound, cubed (1 Kilogram)
 Olive oil3 Tablespoon
 Onions2 , finely chopped
 Green pepper1 , seeded and chopped
 Tomato paste8 Fluid Ounce (250 Milliliter)
 Chicken stock6 Fluid Ounce (185 Milliliter)
 Ground cardamom12 Teaspoon
 Cinnamon stick1 Large
 Freshly ground black pepper To Taste
 Chopped fresh coriander2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2647 Calories from Fat 1042

% Daily Value*

Total Fat 117 g180.1%

Saturated Fat 30.5 g152.6%

Trans Fat 0 g

Cholesterol 782.5 mg

Sodium 1121.6 mg46.7%

Total Carbohydrates 130 g43.2%

Dietary Fiber 36.9 g147.7%

Sugars 47.2 g

Protein 282 g564.7%

Vitamin A 124.2% Vitamin C 356.9%

Calcium 46.3% Iron 101.6%

*Based on a 2000 Calorie diet

Directions

1. Trim meat of all visible fat. Heat 2 tablespoons of oil in a large saucepan. Cook the meat in batches until well browned on all sides. Transfer to a plate and set aside.
2. Heat remaining oil and cook onion and pepper for 2-3 minutes or until onion softens. Stir in tomato paste and stock. Stir well to lift pan sediment.
3. Add cardamom, cinnamon and pepper. Bring to the boil, reduce heat and simmer for 5 minutes. Return meat to the pan with coriander. Cover and simmer for 1 1/2 hours or until meat is tender and sauce thickens.
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