Lamb and Potato Stew
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
1403
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,403 cal. | (67 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 95 g | (82 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 34.7 μg | (58 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 44.3 mg | (369 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 2,063 mg | (52 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 9.5 mg | (63 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 15.5 mg | (194 %) | ||
| Saturated fatty acids | 38.5 g | |||
| Uric acid | 764 mg | |||
| Cholesterol | 293 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 Tbsps olive oil
- 6 ⅔ cups lamb (suitable for a stew or casserole)
- 1 large onion
- 5 cloves garlic cloves
- 1 pinch ground cloves
- 2 bay leaves
- 2 cups medium-dry white wine
- 1 cup lamb stock
- 1 jar Caper (small)
- salt
- freshly ground Black pepper
- 1 generous pinch ground Cumin
- 2 Tbsps butter
- 1 Tbsp dark sauce thickener (as necessary)
- 3 Tbsps chopped parsley
- 6.333 cups potatoes
- Fat (for deep-frying)
- Olives (to serve)
Preparation steps
1.
Preheat the oven to 200°C.
2.
Heat the olive oil in a large, flameproof casserole dish, add the meat a few pieces at a time and brown on all sides over a high heat, stirring constantly. Peel and finely chop the onion and garlic, add to the dish and fry briefly. Add the cloves, bay leaves, wine and lamb stock and bring to the boil. Put a lid on the dish and cook in the oven for about 1 1/2 hours. Meanwhile wash and peel the potatoes, cut into large cubes and parboil in salted water for about 15 minutes. Drain well and pat dry if necessary. 10 minutes before the meat is ready, deep-fry the potatoes in a pan or a deep-fat fryer, until golden brown. Take out and drain on paper towel.
3.
Take the lamb ragout out of the oven, season with salt and pepper and add capers, cumin and butter to taste. Thicken with a little sauce thickener if necessary (and if desired). Reheat and mix in the potatoes. Spoon into bowls and serve sprinkled with parsley. Hand the olives separately.
