Citrus Lamb Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 840 cal. | (40 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.2 mg | (227 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 6.7 μg | (223 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 1,312 mg | (33 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 516 mg | |||
| Cholesterol | 176 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 1 kilogram Lamb shoulder (boneless)
- 2 onions
- 2 Grapefruit
- 150 grams Yogurt (0.1% fat)
- 2 tsps dried oregano
- 4 Tbsps Anisette
- 150 grams Cherry tomatoes
- 500 grams small Zucchini
- 6 Tbsps olive oil
- 1 Tbsp Tomato paste
- salt
- freshly ground peppers
- ½ tsp cornstarch
- 2 Tbsps scallions
Preparation steps
Cut lamb into bite-sized pieces. Peel and mince onions. Juice grapefruit. Combine onions, grapefruit juice, yogurt, oregano and anisette. Cover lamb with yogurt mixture and marinate in the refrigerator overnight.
Rinse tomatoes and cut int half. Rinse and slice zucchini. Peel remaining grapefruit with a sharp knife carefully remove white skins. Separate grapefruit segments and julienne flesh.
Remove lamb from marinade. Heat 4 tablespoons of oil in a pan and sear lamb in portions. Add tomato paste to pan, then return meat to pan. Add marinade and tomatoes. Season with salt and pepper, cover and simmer for about 45 minutes over low heat. Heat remaining oil and cook zucchini, then add to lamb. Whisk together cornstarch with 1 tablespoon water, then whisk into sauce. Bring to a boil and add grapefruit.
Plate and serve garnished with chives.
