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Lamb Broth Casserole

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Lamb Broth Casserole
572
calories
Calories
0
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easy
Difficulty
2 h. 30 min.
Preparation
Nutritions
Fat23.42 g
Saturated Fat Acids8.71 g
Protein56.31 g
Roughage6.04 g
Sugar added0 g
Calorie572
1 serving contains
Calories572
Protein/g56.31
Fat/g23.42
Saturated fatty acids/g8.71
Carbohydrates/g36.16
Added sugar/g0
Roughage/g6.04
Cholesterol/mg173.62
Vitamin A/mg796.87
Vitamin D/μg0
Vitamin E/mg0.64
Vitamin B₁/mg0.33
Vitamin B₂/mg0.56
Niacin/mg22.27
Vitamin B₆/mg0.63
Folate/μg119.2
Pantothenic acid/mg1.63
Biotin/μg7.28
Vitamin B₁₂/μg5.47
Vitamin C/mg48.86
Potassium/mg1,237.22
Calcium/mg128.74
Magnesium/mg88.44
Iron/mg6.7
Iodine/μg1.5
Zinc/mg13.43

Recipe author: EAT SMARTER
Ingredients
Preparation

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

Step 1/5
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Step 2/5
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.
Step 3/5
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.
Step 4/5
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.
Step 5/5
Cook for a further 30 minutes without the lid. Season to taste, sprinkle with the remaining parsley and the lemon zest and serve.

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