Hearty Lamb Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 748 cal. | (36 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 1,570 mg | (39 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 434 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 200 grams chickpeas
- 700 grams trimmed Lamb shoulder
- 50 grams smoked Bacon (sliced)
- 600 grams potatoes
- 1 onion
- 3 stalks Celery
- 3 Tomatoes
- 1 head Savoy cabbage (About 700 grams)
- 250 grams carrots
- 125 grams Sausage
- 125 grams Chorizo (or sobrassada)
- Saffron
- salt
- freshly ground peppers
- ground paprika
- 75 grams Rice
- 3 Tbsps olive oil
Preparation steps
Soak chickpeas overnight in a bowl of cold water.
The next day, divide lamb into 3-4 pieces, trim and pat dry.
Drain chickpeas, rinse with cold water and drain again. Add chickpeas to a pot with lamb, bacon and 2 liters (approximately 64 ounces) of water, bring to a boil, reduce heat, cover and let simmer for about 1 hour over low heat.
Peel potatoes, trim and cut into quarters or eighths.
Peel onion and cut into eighths lengthwise. Rinse celery, trim and cut into
2 cm (approximately 1 inch) pieces.
Blanch tomatoes in a pot of boiling water for a few seconds, drain, rinse with cold water, drain again, cut into eighths and remove seeds.
Rinse cabbage, remove outer leaves, cut into quarters, remove stalk and cut cabbage into wide strips.
Peel carrot and cut into 1 cm (approximately 1/2 inch) wide cubes.
Cut sausage into slices and chorizo sausage into small pieces.
Add prepared vegetables, sausage and cook for 1 hour.
Add saffron, cover, simmer over low heat for about 20 minute and season to taste with salt, pepper and
paprika.
Remove meat and vegetables from the pot and keep warm. Add rice to the pot and cook in the broth. To serve, arrange rice on plates, add meat and vegetables, drizzle with olive oil and serve if desired with broth.
