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4 Serves
73 Mins
In a large pot, combine the yellow split peas with water and simmer until tender, then drain and set aside.
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IndianVitamin E
2 mg / 15 mgVitamin K
40 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
75 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
422 mg / 1,250 mgPotassium
1155 mg / 4,700 mgSodium
659 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
17 g / 28 gSugar
16 g / 50 gSaturated Fat
16 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
In a mixing bowl, combine the ground lamb, cooked split peas, onion, and spices, kneading thoroughly to create a cohesive meat mixture.
Take a portion of the meat mixture, flatten it, and place dried plums and walnuts in the center, then seal the meat around the filling to form a large, smooth ball.
In a large pot, heat olive oil and sauté onions, then add tomato paste, turmeric, and water to create the poaching sauce.
Gently place the meatballs into the simmering sauce, cover, and cook until the meat is fully cooked through and the sauce has thickened.
37
g10
g61
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Algerian23
g24
g37
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Greek