Lamb Ragout

0
Average: 0 (0 votes)
(0 votes)
Lamb Ragout
share Share
print
bookmark_border Copy URL
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
820
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie820 cal.(39 %)
Protein41 g(42 %)
Fat38 g(33 %)
Carbohydrates77 g(51 %)
Sugar added0 g(0 %)
Roughage9.9 g(33 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin K16.8 μg(28 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin19.4 mg(162 %)
Vitamin B₆0.6 mg(43 %)
Folate78 μg(26 %)
Pantothenic acid1.7 mg(28 %)
Biotin9 μg(20 %)
Vitamin B₁₂3.9 μg(130 %)
Vitamin C30 mg(32 %)
Potassium1,394 mg(35 %)
Calcium127 mg(13 %)
Magnesium116 mg(39 %)
Iron7 mg(47 %)
Iodine9 μg(5 %)
Zinc7.5 mg(94 %)
Saturated fatty acids11.7 g
Uric acid378 mg
Cholesterol104 mg
Complete sugar31 g

Ingredients

for
4
Ingredients
600 grams boneless Lamb shoulder
80 grams raisins
500 grams shallots
400 grams dried Fruit (apricots, figs, prunes, cranberries)
2 garlic cloves
olive oil
650 milliliters Vegetable broth
1 tsp Turmeric
salt
freshly ground peppers
2 generous pinches Saffron
cinnamon
2 Tbsps coarsely chopped Pistachio
For the couscous
250 grams Couscous
400 milliliters Vegetable broth
How healthy are the main ingredients?
shallotraisinsPistachiogarlic cloveolive oilTurmeric

Preparation steps

1.

Rinse the lamb shoulder, pat dry with paper towels, remove the fat and silver skin and cut the meat into 2 cm (approximately 3/4 inch) cubes.

2.

Soak the raisins in water.

3.

Peel the onions and garlic and cut 200 grams (approximately 7 oz) shallots in about 1 cm (approximately 1/2 inch) cubes. Leave the remaining shallots whole. Chop 100 grams (approximately 3.5 oz) of the dried fruit.

4.

Heat oil in a pan, saute the pieces of lamb, onions and garlic in it while stirring. Pour in 400 ml (approximately 1 2/3 cup) vegetable broth, season generously with turmeric, salt and pepper, add chopped dried fruits and simmer everything covered 40 minutes. Uncover, add the whole dried fruit and whole shallots and simmer 15-20 more minutes over medium heat. Add the remaining vegetable broth and drained raisins, season with saffron, cinnamon, salt and pepper and simmer for about 5 minutes over low heat.

5.

Boil 400 ml (approximately 1 2/3 cup) of vegetable broth, add couscous, season lightly with salt, cover and cook over low heat 5 minutes. Remove from heat and allow to stand. Fluff couscous with a fork.

6.

Season the lamb mixture again, and serve sprinkled with pistachios over couscous.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners