Lamb and Potato Stew

Name: Lamb and Potato Stew
Total time: 2 h 10 min
Yield: 4
Cuisine: European, Spanish
Ingredients: 5 Tbsps olive oil; 6.667 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)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

77 / 100

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 2 h. 10 min.

Ready in

Calories:

1403

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(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 %)

Our nutritional traffic light explained

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

servings

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)

How healthy are the main ingredients?

potato olive oil garlic clove parsley onion cloves

print shopping list

Preparation steps

Preheat the oven to 200°C.

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.

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.

Related Recipes