Lamb Broth Casserole
(0 votes)
(0 votes)
Health Score:
9,6 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
572
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 572 kcal | (27 %) | ||
| Protein | 56.31 g | (57 %) | ||
| Fat | 23.42 g | (20 %) | ||
| Carbohydrates | 36.16 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.04 g | (20 %) |
more nutritional values
| Vitamin A | 796.87 mg | (99,609 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.64 mg | (5 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.56 mg | (51 %) | ||
| Niacin | 22.27 mg | (186 %) | ||
| Vitamin B₆ | 0.63 mg | (45 %) | ||
| Folate | 119.2 μg | (40 %) | ||
| Pantothenic acid | 1.63 mg | (27 %) | ||
| Biotin | 7.28 μg | (16 %) | ||
| Vitamin B₁₂ | 5.47 μg | (182 %) | ||
| Vitamin C | 48.86 mg | (51 %) | ||
| Potassium | 1,237.22 mg | (31 %) | ||
| Calcium | 128.74 mg | (13 %) | ||
| Magnesium | 88.44 mg | (29 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 13.43 mg | (168 %) | ||
| Saturated fatty acids | 8.71 g | |||
| Cholesterol | 173.62 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 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)
- ground Caraway
- 2 ⅔ cups potatoes (sliced)
- 1 Leek (sliced)
- 2 carrots (sliced)
- 1 bunch parsley
- 1 bay leaf
- 4 cups Beef stock
- ½ lemon (zest grated)
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.
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