Lamb Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 820 cal. | (39 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,394 mg | (35 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 378 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 31 g |
Ingredients
- 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
Preparation steps
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.
Soak the raisins in water.
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.
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.
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.
Season the lamb mixture again, and serve sprinkled with pistachios over couscous.
