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Brussels sprouts stew with lamb
(1 vote)
Difficulty:
moderate
Preparation:
30 min.
Preparation
ready in 2 hrs
Calories:
561
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 561 kcal | (27 %) | ||
| Protein | 63.7 g | (65 %) | ||
| Fat | 30.2 g | (26 %) | ||
| Carbohydrates | 8 g | (5 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 28 ozs Leg of lamb (boneless)
- 2 garlic cloves
- 2 onions
- 2 Tbsps olive oil
- 2 tsps Mustard seed
- 1 tsp Caraway
- salt
- freshly ground pepper
- 16 ozs Chicken broth
- 26 ozs Brussels sprouts
- 6 ozs Sour cream (for garnish)
- 1 bunch Dill (for garnish)
Preparation steps
1.
Cut lamb into cubes. Peel garlic and onions and dice. Heat oil in a Dutch oven. Fry lamb on all sides until browned.
2.
Add garlic and onions to the Dutch oven and fry until soft. Add mustard seeds and cumin, mix and season with salt and pepper. Add broth and cook covered for 1 ½ hours. Check occasionally to ensure there is enough liquid.
3.
Rinse brussels sprouts, trim and cook for about 10 minutes in a pot of boiling lightly salted water. Drain brussels sprouts. Add brussels sprouts to the Dutch oven and simmer for 5 more minutes.
4.
Mix sour cream in a bowl with salt and pepper. Rinse dill, shake dry and chop finely. Add dill to the bowl and mix. Serve brussels sprouts and lamb stew in bowls with a dollop of dill sour cream.
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