Country-style Lamb Stew
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
916
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 916 cal. | (44 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 30.5 μg | (51 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 34.3 mg | (286 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 1,493 mg | (37 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 635 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 Tbsps olive oil
- 5.333 cups lamb (from the leg, diced)
- 2 onions (chopped)
- 3 cloves garlic cloves (chopped)
- 1 ⅔ cups Red wine
- 1 ½ cups chopped Tomatoes (tinned)
- 4 sprigs thyme
- 1 sprig rosemary
- 1 Eggplant (quartered lengthways and sliced)
- 2 Zucchini (sliced)
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- 1 green Bell pepper (diced)
Preparation steps
1.
Heat 3 tbsp oil and fry the meat on all sides until brown. Add the onion and garlic and fry briefly then deglaze with the wine.
2.
Add the tomatoes and herbs, cover and cook over a low heat for about 1.5 hours.
3.
Heat the remaining oil and fry the aubergine and courgettes. Add the peppers and fry together for about 2 minutes, until al dente.
4.
Mix the vegetables with the meat, cook together for about 2 minutes and season to taste with salt and ground black pepper. Serve with baguette.
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