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Braised Lamb (Bareh)
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
486Calories
11 gProtein
101 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein11 g
Carbohydrates101 g
Fiber7.8 g
Sugars15 g
Total Fat5.4 g
Saturated Fat1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol0 mg
Sodium22 mg
Potassium567 mg
Calcium176 mg
Iron8.2 mg
Magnesium89 mg
Phosphorus223 mg
Zinc2.1 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A22 mcg
Vitamin E0.7 mg
Vitamin K9.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5 mg
Folate241 mcg
Choline16 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 193. The excerpt below is the record exactly as published.
rice. Bareh. (Braised Lamb.) Stuff a lamb with rice, onions, plums, herbs, and various spices such as coriander, cumin, sesame, caraway, cloves, and nutmeg. Sew up the carcase, then roast, seeing that the basting is not neglected. Clear the gravy by adding a little water
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