Creamy Lamb Stew
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
960
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 960 cal. | (46 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 908 mg | (23 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 32.1 g | |||
| Uric acid | 545 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅕ kilograms Lamb shoulder (boneless)
- 2 onions
- 2 red paprika
- 2 garlic cloves
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 400 milliliters lamb stock
- 200 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 1 bunch Basil
Preparation steps
1.
Rinse the lamb shoulder and pat dry. Trim meat parry and cut into cubes. Peel and sslice the onions into thin wedges. Peel and finely chop the garlic.
2.
Rinse and halve the bell peppers, remove seeds and ribs, then slice into strips.
3.
Season the meat with salt and pepper.
4.
Heat oil in a large pot and sear the lamb for about 5 minutes. Add onions and garlic and saute until translucent. Stir in lamb stock and cream and simmer, covered, for 1-1.5 hours. Add pepper strips for the last 15 minutes and let braise.
5.
Stir in creme fraiche. Season with salt and pepper.
6.
Garnish with basil leaves and serve immediately.
