Hearty Lamb Stew
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(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
497
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13.1 g | (44 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 201 mg | (212 %) | ||
| Potassium | 1,465 mg | (37 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 344 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Lamb loin
- 1 onion
- 1 garlic clove
- salt
- freshly ground pepper
- 500 grams green Hungarian wax pepper
- 4 Tbsps olive oil
- 125 grams Basmati rice
- 1 tsp fennel seeds
- 1 tsp ground Cumin
- 1 tsp Mustard seed
- 2 Tbsps Tomato paste
- 1 l Beef broth
- 1 can 425 grams (approximately 15 ounces) Kidney beans
- 6 Vine tomatoes
- 1 pinch sugar
Preparation steps
1.
Cut the lamb into bite-sized cubes. Peel and dice the onion and garlic. Rinse the peppers, cut in half lengthwise, remove the seeds and cut into large pieces.
2.
Heat olive oil in a large pot. Sauté the lamb, onions and garlic until browned. Season with salt and pepper. Stir in the peppers, rice and spices and sauté briefly. Stir in the tomato paste and beef broth, cover and simmer for 20 minutes.
3.
Rinse and drain the kidney beans. Rinse and dice the tomatoes. Add the beans and tomatoes to the stew and continue simmering for 5-10 minutes. Season with salt, pepper and sugar to taste. Ladle the stew into bowls and serve.
