Lamb and Orange Stew
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
850
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 850 cal. | (40 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 27 mg | (225 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 1,403 mg | (35 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 518 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Lamb shoulder
- 4 Tbsps olive oil
- 1 kilogram onions
- 4 organic Oranges
- 1 Tbsp brown sugar
- 1 Cinnamon stick
- 4 cloves
- 250 milliliters white wine
- salt
- peppers
Preparation steps
1.
Rinse the lamb, pat dry and cut into cubes. Heat some oil in a pan and brown the meat on all sides, working in batches if necessary. Peel the onions, cut in eighths and sauté in the remaining oil. Remove the zest from 2 oranges with a vegetable peeler then carefully peel with a sharp knife and cut into segments. Squeeze the juice from the remaining oranges.
2.
Layer the meat, onion and orange segments in a large Dutch oven. Sprinkle with sugar and season with salt and pepper. Add the cinnamon, cloves and orange zest. Pour in the wine and orange juice, cover and simmer for 1 hour over low heat. Bring to a boil and simmer, uncovered, for another 30 minutes.
