Lamb Meat and Butter Bean Braise
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
887
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 887 cal. | (42 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 13.5 mg | (113 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.3 mg | (211 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,384 mg | (35 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 26.9 g | |||
| Uric acid | 421 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup sunflower oil
- 4 cups Mutton (diced evenly into large cubes)
- 2 Tbsps butter
- 1 onion (finely chopped)
- 2 cups canned Tomatoes
- 2 cups canned Lima bean (drained)
- 1 ⅔ cups lamb stock
- 1 Tbsp parsley (finely chopped)
- salt
- peppers
Preparation steps
1.
Heat the sunflower oil in a casserole dish over a high heat for 1-2 minutes until hot. Season the mutton and sear in batches until golden.
2.
Remove and drain in a colander set over a bowl once done. Reduce the heat and melt the butter.
3.
Sweat the onion with a little salt for 4-5 minutes until soft. Stir in the tomatoes, beans and stock and bring to a simmer.
4.
Add the mutton back to the casserole along with any collected juices in the bowl.
5.
Simmer gently for 45-60 minutes until soft and tender.
6.
Season to taste then transfer to a serving bowl and sprinkle the parsley on top and a little salt and pepper before serving.
