Lamb Stew with Apples and Almonds
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
687
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 687 cal. | (33 %) | ||
| Protein | 52.46 g | (54 %) | ||
| Fat | 41.71 g | (36 %) | ||
| Carbohydrates | 30.17 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 154.03 mg | (19,254 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.15 mg | (51 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 16.79 mg | (140 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 42.55 μg | (14 %) | ||
| Pantothenic acid | 0.93 mg | (16 %) | ||
| Biotin | 13.74 μg | (31 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 28.87 mg | (30 %) | ||
| Potassium | 1,039.84 mg | (26 %) | ||
| Calcium | 156.31 mg | (16 %) | ||
| Magnesium | 85.22 mg | (28 %) | ||
| Iron | 4.82 mg | (32 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 9.28 mg | (116 %) | ||
| Saturated fatty acids | 10.59 g | |||
| Cholesterol | 181.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams Lamb neck (boneless)
- 2 onions
- 2 garlic cloves
- 4 Tomatoes
- 3 Apple
- 4 Tbsps Canola oil
- salt
- freshly ground peppers
- 1 generous pinch Cumin (ground)
- 1 generous pinch cayenne pepper
- 300 milliliters Beef broth
- 4 sprigs Basil
- 30 grams sliced almonds
Preparation steps
1.
Chop the lamb. Peel the onions and the garlic and cut into small cubes. Rinse the tomatoes, remove the stem approaches and chop the flesh. Peel, core and chop the apples.
2.
Heat the canola oil in a saucepan and cook the lamb until lightly browned. Add the onions and garlic and cook until translucent. Season with salt, pepper, cumin and cayenne. Add the tomatoes and apples. Pour in the broth, cover and cook at low temperature for 40-45 minutes, until the meat is tender. Stir occasionally.
3.
In the meantime, rinse the basil, shake dry and cut the leaves into thin strips. Toast the almonds in a dry frying pan. Season the lamb stew again and distribute on plates. Garnish with basil and almonds. Serve with basmati rice.
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