Lamb Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,774 mg | (44 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 429 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 onions
- 1 garlic clove
- 2 Tbsps sunflower oil
- 800 grams lamb stew meat
- 1 bay leaf
- 1 sprig rosemary
- ¾ l Beef broth
- salt
- peppers
- 200 grams potatoes (starchy)
- 600 grams Parsnips
- 400 milliliters milk
- 2 Tbsps Double cream cheese (60-75% fat) (60% fat content)
- 1 egg yolk
- 1 pinch Nutmeg
- rosemary (for decorating)
Preparation steps
Peel and chop the onions and garlic. Heat the oil in a pot and brown the meat portions on all sides, then remove. Fry the onion and garlic at low to medium heat for 2-4 minutes until translucent, and add the meat back into the pan. Add the bay leaf, the washed sprig of rosemary and the broth. Bring to a boil and season with salt and pepper. Simmer everything covered about 1 hour.
Meanwhile, peel. rinse and chop the potatoes and parsnips. Boil both in salted water for 15-20 minutes until soft, then drain in a colander. Add the potatoes and parsnips back into the pan to evaporate the liquid, then press through a ricer into a bowl. Heat the milk in the pot. Stir in the cream cheese and the egg yolks with the parsnip and potato mixture. Stir in as much milk as needed to make the consistency slightly pliable. Season with salt, pepper and nutmeg. Preheat the oven to 200°C (approximately 400°F).
Transfer the lamb stew into an ovenproof dish. Spread the parsnip puree over the lamb and cook until golden brown, about 20-25 minutes on the middle rack. Serve to taste with rosemary garnish.
