Fusilli with Lamb-Vegetable Ragout
Lamb is low in fat, but high in protein, zinc, iron and vitamin B12.
If you prefer the meat to be chopped, you can put it through the grinder, buy it ground, or mince it by hand.
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 489 mg | (12 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 shallots
- 1 carrot
- 1 pc Celery root
- 1 sprig thyme
- 1 sprig rosemary
- 11 ozs Lamb loin
- 1 Tbsp olive oil
- 1 tsp Anise seed
- 1 Tbsp Tomato paste
- 1 garlic clove
- 1 bay leaf
- ½ cup dry white wine (or broth)
- ½ cup lamb stock (or broth)
- peppers
- salt
- 12 ozs Pasta (eg fusilli/spiral pasta)
Preparation steps
Peel shallots. Clean carrot and celery root, rinse and peel. Cut all into small cubes.
Rinse thyme and rosemary and shake dry.
Rinse lamb meat, pat dry and cut with a large, sharp knife into very small cubes.
Heat oil in a large skillet with high sides. Sauté shallots, carrot, celery root and herbs over medium heat for 1 minute.
Add lamb cubes and anise and cook the meat until completely brown. Stir in tomato paste and cook briefly.
Peel the garlic and press through a garlic press into the meat. Add bay leaf, stir in wine or broth and lamb stock. Season with pepper and simmer uncovered for about 20 minutes over low heat.
Meanwhile, cook the pasta according to package directions in plenty of boiling salted water until al dente. Remove herbs from the sauce. Strain the pasta, drain and serve with the lamb and vegetable ragout.