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Lamb Broth Casserole

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Lamb Broth Casserole
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
572
calories
Calories
0
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Ingredients

for
4
servings
1
small Savoy cabbage (quartered and chopped)
5.333 cups
lamb (from the leg, fat trimmed, diced)
2
onions (finely chopped)
2 cloves
garlic (finely chopped)
2 ⅔ cups
potatoes (sliced)
1
Leek (sliced)
2
carrots (sliced)
1 bunch
1
4 cups
½
lemon (zest grated)
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Preparation steps

1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Place a layer of savoy cabbage on the bottom of a pot. Add some lamb, onions and garlic. Season with salt, ground black pepper and a pinch of caraway.
3.
Add a layer of potatoes, leek and carrots and season again. Carry on layering the pot like this until all ingredients have been used up. Finish with a layer of vegetables. Place half the parsley and the bay leaf on the top and add the stock.
4.
Cover and transfer to the bottom of the oven. Cook for about 1 1/2 hours, then open the lid and remove the bay leaf and the parsley.
5.
Cook for a further 30 minutes without the lid. Season to taste, sprinkle with the remaining parsley and the lemon zest and serve.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie572 kcal(27 %)
Protein56.31 g(57 %)
Fat23.42 g(20 %)
Carbohydrates36.16 g(24 %)
Sugar added0 g(0 %)
Roughage6.04 g(20 %)
Vitamin A796.87 mg(99,609 %)
Vitamin D0 μg(0 %)
Vitamin E0.64 mg(5 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.56 mg(51 %)
Niacin22.27 mg(186 %)
Vitamin B₆0.63 mg(45 %)
Folate119.2 μg(40 %)
Pantothenic acid1.63 mg(27 %)
Biotin7.28 μg(16 %)
Vitamin B₁₂5.47 μg(182 %)
Vitamin C48.86 mg(51 %)
Potassium1,237.22 mg(31 %)
Calcium128.74 mg(13 %)
Magnesium88.44 mg(29 %)
Iron6.7 mg(45 %)
Iodine1.5 μg(1 %)
Zinc13.43 mg(168 %)
Saturated fatty acids8.71 g
Cholesterol173.62 mg
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