Name: Country-style lamb stew
Total time: 2 h
Yield: 4
Cuisine: European, French
Ingredients: 5 tablespoons olive oil; 5.333 cups lamb from the leg, diced; 2 onions chopped; 3 cloves garlic chopped; 1.667 cups Red wine; 1.5 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

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Difficulty:	easy
Preparation:	120 min
Ready in:	120 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	764 kcal	(38%)
Protein	54 g	(108%)
Fat	42 g	(53%)
Carbohydrates	28 g	(11%)
Added Sugar	0 g	(0%)
Roughage	8 g	(27%)
Vitamin A	107.5 µg	(13%)
Vitamin D	0 µg	(0%)
Vitamin E	1.46 mg	(12%)
Vitamin B1	0.39 mg	(35%)
Vitamin B2	0.74 mg	(53%)
Niacin	23.74 mg	(148%)
Vitamin B6	0.99 mg	(71%)
Folate	136.35 µg	(68%)
Pantothenic Acid	2.3 mg	(38%)
Biotin	8.46 µg	(17%)
Vitamin B12	5.47 µg	(219%)
Vitamin C	108.84 mg	(136%)
Potassium	1611.03 mg	(81%)
Calcium	124.01 mg	(16%)
Magnesium	124.85 mg	(33%)
Iron	6.34 mg	(45%)
Iodine	2.39 µg	(2%)
Zinc	14 mg	(140%)
Saturates	11 g
Uric Acid	0 g
Cholesterol	173.62 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

5 tablespoons	olive oil
5 ⅓ cups	lamb from the leg, diced
2	onions chopped
3 cloves	garlic 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 peppers diced
1	yellow peppers diced
1	green Bell pepper diced

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Directions

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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