Lamb Stew
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
616
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lamb shoulder
- 2 onions (diced)
- 2 Tbsps clarified butter
- ¼ tsp ground saffron
- 1 bay leaf
- 2 tsps ground ginger
- salt
- freshly ground peppers
- 4 sprigs cilantro
- 200 grams almonds (shelled)
- 200 grams Figs (dried)
Preparation steps
1.
Rinse and pat dry meat, cut into 4-5 cm (approximately 2 inch) pieces. Heat butter in a saucepan and saute onions until soft. Season with saffron, ginger, pepper and salt. Add meat and brown on all sides. Add 1/2 liter (approximately 2 cups) of water, bring to a boil, add bay leaf, figs and almonds and simmer, covered, on low heat for approximately 1.5 hours.
2.
Season to taste and serve.
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