Recipes · Pakistani · Main Courses
Shab Deg
One serving has 568 kcal and 30 g protein, and at least a fifth of a woman's daily need of cobalamin (175%), zinc (90%), niacin (69%), selenium (61%), phosphorus (48%) and riboflavin (38%). Ready in 140 minutes.
- Preparation: 10 min
- Cooking: 130 min
- Makes: 1 serving (546 g)
- Difficulty: Medium
- Diets: Gluten-free, High protein, Low carb
- Contains: dairy, meat
Ingredients
- 160 g Lamb shoulder, raw
- 100 g Turnips, raw
- 40 g Onions, raw
- 5 g Garlic, raw
- 4 g Ginger, fresh
- 12 g Ghee
- 0.5 g Turmeric
- 0.5 g Cayenne pepper
- 0.3 g Cardamom
- 0.2 g Cinnamon
- 0.3 g Fennel seeds
- 20 g Yogurt, plain
- 1.3 g Salt
- 200 g Water
- 2 g Cilantro, fresh
Method
- Heat the ghee in a heavy pot and fry the onion until golden-brown.
- Add the garlic and ginger and cook for a minute, then add the lamb and brown on all sides, about 6-8 minutes.
- Stir in the turmeric, cayenne, cardamom, cinnamon and fennel, then add the yogurt and cook for 2-3 minutes.
- Add the water and salt, bring to a boil, then cover and simmer gently for 1-1.5 hours until the lamb is nearly tender.
- Add the turnip chunks and simmer for 25-30 minutes more, uncovered, until the turnips and lamb are both tender and the sauce has thickened.
- Scatter with cilantro and serve hot with rice.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 568 kcal | 27% |
| Carbohydrates | 14.7 g | |
| Water | 454 mL | |
| Fiber | 3.3 g | 11% |
| Protein | 30 g | 63% |
| Tryptophan | 0.34 g | |
| Threonine | 1.2 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.3 g | |
| Lysine | 2.5 g | |
| Methionine | 0.74 g | |
| Cystine | 0.34 g | |
| Phenylalanine | 1.2 g | |
| Tyrosine | 0.98 g | |
| Valine | 1.6 g | |
| Histidine | 0.91 g | |
| Fat | 43.3 g | |
| Monounsaturated | 16.1 g | |
| Polyunsaturated | 3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.2 g | |
| Saturated | 20.9 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 147 mg | |
| Calcium | 115 mg | 12% |
| Copper | 0.32 mg | 36% |
| Iron | 3.4 mg | 19% |
| Magnesium | 60.3 mg | 19% |
| Manganese | 0.57 mg | 32% |
| Phosphorus | 334 mg | 48% |
| Potassium | 737 mg | 16% |
| Selenium | 33.7 µg | 61% |
| Sodium | 694 mg | |
| Zinc | 7.2 mg | 90% |
| Thiamin (vitamin B1) | 0.26 mg | 24% |
| Riboflavin (vitamin B2) | 0.42 mg | 38% |
| Niacin (vitamin B3) | 9.6 mg | 69% |
| Pantothenic acid (vitamin B5) | 1.5 mg | 29% |
| Pyridoxine (vitamin B6) | 0.45 mg | 35% |
| Folate (vitamin B9) | 56.9 µg | 14% |
| Cobalamin (vitamin B12) | 4.2 µg | 175% |
| Choline | 22.4 mg | 5% |
| Vitamin A | 123 µg | 18% |
| Vitamin C | 26.9 mg | 36% |
| Vitamin D (D2 + D3) | 0.4 IU | 0% |
| Vitamin E | 0.63 mg | 4% |
| Vitamin K | 8.2 µg | 9% |
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
5.5 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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