Braised Lamb with Vegetables
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1013
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,013 cal. | (48 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 40.1 mg | (334 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,790 mg | (45 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 14.1 mg | (176 %) | ||
| Saturated fatty acids | 25 g | |||
| Uric acid | 716 mg | |||
| Cholesterol | 259 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ kilograms Lamb cutlet
- 3 Tbsps vegetable oil
- 1 onion
- 1 garlic clove
- 4 carrots
- 600 milliliters Beef broth
- 500 grams small, waxy potatoes
- 1 pinch Caraway (ground)
- 1 bunch thyme
- freshly grated Nutmeg
- salt
- freshly ground pepper
Preparation steps
1.
Rinse and pat dry lamb.
2.
Peel onion and cut into wedges.
3.
Peel carrots and cut into diagonal slices.
4.
Peel and halve potatoes.
5.
Heat oil in a large saucepan and brown meat on all sides. Add onion, potatoes, crushed garlic and carrots and saute briefly. Add broth and season with caraway, nutmeg and salt and simmer, covered, for about 45 minutes. Rinse and shake dry thyme, pluck off leaves and add to the pan. Season to taste and serve garnished with thyme sprigs.
