Recipes · Syrian · Stews
Shakriyeh
One serving has 1,012 kcal and 55 g protein, and at least a fifth of a woman's daily need of cobalamin (252%), selenium (121%), zinc (114%), phosphorus (97%), riboflavin (94%) and niacin (93%). Ready in 95 minutes.
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- Preparation: 15 min
- Cooking: 80 min
- Makes: 1 serving (826 g)
- Difficulty: Medium
- Diets: Gluten-free, High protein
- Contains: dairy, meat
Ingredients
- 10 g Butter, unsalted
- 170 g Lamb shoulder, raw
- 40 g Onions, raw
- 6 g Garlic, raw
- 300 g Water
- 220 g Yogurt, Greek
- 8 g Cornstarch
- 1.2 g Salt
- 0.5 g Mint, dried
- 70 g Rice, white, long-grain
Method
- Melt the butter in a pot and brown the lamb pieces on all sides, about 8 minutes.
- Add the onion and garlic and cook for 4-5 minutes until softened.
- Pour in half the water, bring to a boil, then cover and simmer for 1 hour until the lamb is tender.
- Whisk the yogurt with the cornstarch until smooth, then stir it into the pot a ladleful at a time over low heat, stirring constantly, until the sauce thickens slightly; keep it below a hard boil so it doesn't separate.
- Season with the salt and sprinkle with the dried mint.
- Meanwhile, cook the rice in the remaining water in a covered pot for 15-18 minutes until tender, and serve the lamb and its sauce over the rice.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 1,012 kcal | 48% |
| Carbohydrates | 78 g | |
| Water | 636 mL | |
| Fiber | 1.9 g | 7% |
| Protein | 54.8 g | 114% |
| Tryptophan | 0.41 g | |
| Threonine | 1.4 g | |
| Isoleucine | 1.6 g | |
| Leucine | 2.7 g | |
| Lysine | 2.8 g | |
| Methionine | 0.87 g | |
| Cystine | 0.46 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.2 g | |
| Valine | 1.9 g | |
| Histidine | 1.1 g | |
| Fat | 51.9 g | |
| Monounsaturated | 20.4 g | |
| Polyunsaturated | 4.1 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.7 g | |
| Saturated | 24.2 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 171 mg | |
| Calcium | 306 mg | 31% |
| Copper | 0.44 mg | 49% |
| Iron | 6.3 mg | 35% |
| Magnesium | 89.4 mg | 29% |
| Manganese | 1 mg | 57% |
| Phosphorus | 680 mg | 97% |
| Potassium | 888 mg | 19% |
| Selenium | 66.8 µg | 121% |
| Sodium | 671 mg | |
| Zinc | 9.1 mg | 114% |
| Thiamin (vitamin B1) | 0.67 mg | 61% |
| Riboflavin (vitamin B2) | 1 mg | 94% |
| Niacin (vitamin B3) | 13.1 mg | 93% |
| Pantothenic acid (vitamin B5) | 2.7 mg | 54% |
| Pyridoxine (vitamin B6) | 0.63 mg | 48% |
| Folate (vitamin B9) | 216 µg | 54% |
| Cobalamin (vitamin B12) | 6 µg | 252% |
| Choline | 43 mg | 10% |
| Vitamin A | 75.5 µg | 11% |
| Vitamin C | 4.8 mg | 6% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.34 mg | 2% |
| Vitamin K | 1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
6.3 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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