ethiopian

Lamb and Mustard Green Braise with Ginger and Jalapeno

Name: Lamb and Mustard Green Braise with Ginger and Jalapeno
Yield: 1 serving
Cuisine: ethiopian
Ingredients: 155 g lamb shoulder, boneless, cut into bite-size pieces; 14 g olive oil; 77 g yellow onion, thinly sliced; 6 g garlic, minced; 5 g ginger, grated; 12 g jalapeno, sliced; 116 g mustard greens, chopped; 12 g lemon juice; 139 g water; 2 g salt

This braised dish pairs lamb shoulder, boneless, cut into bite-size pieces with ginger, grated, jalapeno, sliced and mustard greens, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

21 g Carbohydrates

50 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

155g lamb shoulder, boneless, cut into bite-size pieces 395 kcal
14g olive oil 124 kcal
77g yellow onion, thinly sliced 31 kcal
6g garlic, minced 9 kcal
5g ginger, grated 4 kcal
12g jalapeno, sliced 4 kcal
116g mustard greens, chopped 81 kcal
12g lemon juice 4 kcal
139g water 0 kcal
2g salt 0 kcal

Cooking instructions

lamb shoulderolive oilsalt
Season lamb with salt. Heat olive oil in a small pot over medium-high heat.
lamb shoulderyellow onion
Brown lamb 4 to 6 minutes, stirring to color the edges. Add sliced onion and cook 3 minutes.
garlicgingerjalapeno
Stir in garlic, grated ginger, and jalapeno; cook 30 seconds until fragrant.
lamb shoulderwater
Add water, bring to a simmer, cover, and cook 20 minutes until lamb is nearly tender.
mustard greenslemon juice
Stir in chopped mustard greens and lemon juice. Simmer uncovered 6 to 8 minutes until greens are tender and the sauce lightly reduces.