Lamb and Potato Gratin

0
Average: 0 (0 votes)
(0 votes)
Lamb and Potato Gratin
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
5337
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie5,337 kcal(254 %)
Protein607.1 g(619 %)
Fat285.03 g(246 %)
Carbohydrates54.29 g(36 %)
Sugar added0 g(0 %)
Roughage7.22 g(24 %)
Vitamin A1,355.86 mg(169,483 %)
Vitamin D0 μg(0 %)
Vitamin E4.15 mg(35 %)
Vitamin B₁2.38 mg(238 %)
Vitamin B₂6.15 mg(559 %)
Niacin252.14 mg(2,101 %)
Vitamin B₆4.01 mg(286 %)
Folate652.93 μg(218 %)
Pantothenic acid17.62 mg(294 %)
Biotin51.27 μg(114 %)
Vitamin B₁₂66.65 μg(2,222 %)
Vitamin C47.69 mg(50 %)
Potassium7,298.39 mg(182 %)
Calcium580.63 mg(58 %)
Magnesium647.89 mg(216 %)
Iron52.09 mg(347 %)
Iodine1.5 μg(1 %)
Zinc158.16 mg(1,977 %)
Saturated fatty acids106.07 g
Cholesterol2,116.18 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
large carrots
2 cloves
2
5
65 cups
lamb (breast or leg; diced)
2 tablespoons
6 cups
1 tablespoon
Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Lid

Preparation steps

1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4. Peel and slice the carrots. Peel and finely dice the onions.
2.
Peel the potatoes, leave 2 potatoes in water and dice the rest.
3.
Peel and chop the garlic and mix with the diced meat and thyme leaves.
4.
Put the meat and vegetables in alternate layers in a casserole dish, seasoning each layer lightly with salt and pepper. Add the stock - the meat and vegetables should be just covered.
5.
Bake in the hot oven for 1 hour. Thinly slice the last 2 potatoes and arrange neatly on top of the stew.
6.
Sprinkle with a little oil, season lightly with salt and return to the oven for 1 more hour.