Lamb and Orange Stew

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Lamb and Orange Stew
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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
850
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie850 cal.(40 %)
Protein51 g(52 %)
Fat51 g(44 %)
Carbohydrates34 g(23 %)
Sugar added5 g(20 %)
Roughage7.9 g(26 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K8 μg(13 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin27 mg(225 %)
Vitamin B₆1 mg(71 %)
Folate129 μg(43 %)
Pantothenic acid2.7 mg(45 %)
Biotin14.6 μg(32 %)
Vitamin B₁₂6.5 μg(217 %)
Vitamin C109 mg(115 %)
Potassium1,403 mg(35 %)
Calcium164 mg(16 %)
Magnesium113 mg(38 %)
Iron5.2 mg(35 %)
Iodine14 μg(7 %)
Zinc9.6 mg(120 %)
Saturated fatty acids17.7 g
Uric acid518 mg
Cholesterol173 mg
Complete sugar32 g

Ingredients

for
4
Ingredients
1 kilogram Lamb shoulder
4 Tbsps olive oil
1 kilogram onions
4 organic Oranges
1 Tbsp brown sugar
1 Cinnamon stick
4 cloves
250 milliliters white wine
salt
peppers
How healthy are the main ingredients?
onionolive oilsugarOrangeclovessalt

Preparation steps

1.

Rinse the lamb, pat dry and cut into cubes. Heat some oil in a pan and brown the meat on all sides, working in batches if necessary. Peel the onions, cut in eighths and sauté in the remaining oil. Remove the zest from 2 oranges with a vegetable peeler then carefully peel with a sharp knife and cut into segments. Squeeze the juice from the remaining oranges. 

2.

Layer the meat, onion and orange segments in a large Dutch oven. Sprinkle with sugar and season with salt and pepper. Add the cinnamon, cloves and orange zest. Pour in the wine and orange juice, cover and simmer for 1 hour over low heat. Bring to a boil and simmer, uncovered, for another 30 minutes.