Lamb Stew with Apricots and Root Vegetables
Lamb stew with apricots and root vegetables - Great alternative to the classic goulash - fresh from the oven
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Nutrition Society (DGE) have provided this recipe with the logo "Recommended by IN FORM". This logo provides guidance to consumers for a balanced diet. Only healthy recipes that meet all the specified criteria are allowed to carry this logo. Further information on the project "Tested IN FORM recipes" can be found here.
Parsley roots are a real boon for our vitamin stores. With B vitamins, vitamin C and flavonoids, you can get through the winter in good health. Too high blood pressure? Thanks to dried Apricots high values can be regulated, because the potassium contained has a balancing effect.
If you do without alcohol, simply replace the red wine with the same amount of meat broth. Instead of apricots, you can also try dried plums or figs: This gives the dish an even more wintry aroma.
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.2 g | (64 %) |
| Vitamin A | 4.7 mg | (588 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 79.3 μg | (132 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 2,110 mg | (53 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 33 g |
Ingredients
- Ingredients
- 14 ozs lamb meat (e.g. from the shoulder)
- 4 garlic cloves
- 1 onion
- 4 Tbsps Canola oil
- 1 bunch small carrots (Finger carrots)
- 3 ½ ozs Celery root
- 2 parsley roots
- 4 potatoes (3-4 oz)
- 1 Cinnamon stick
- 1 tsp brown Mustard seed
- salt
- peppers
- 1 bay leaf
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- 1 Tbsp Tomato paste
- Chili powder
- 24 ozs meat broth
- 12 ozs Dried apricot
- 1 handful fresh mint
- ½ organic lemon (zest only)
- 1 oz Almond slivers (2 TBSP.)
Preparation steps
Rinse lamb, pat dry and chop coarsely. Peel 2 garlic cloves and onion, chop both finely. Heat 4 tablespoons of oil in a roasting pan or deep tray. Add the meat with the onion and garlic and roast in a preheated oven at 210 °C / 415 ˚F for approx. 15 minutes, turning occasionally.
In the meantime, clean and peel carrots and cut thick ones in half lengthwise. Peel celery and cut into sticks. Clean, peel and quarter parsley roots lengthwise. Wash and clean potatoes and cut into coarse pieces. Add the vegetables, cinnamon stick and mustard seeds to the meat and season with salt and pepper. Add bay leaf, cumin, coriander, tomato paste and 1 pinch of chili powder. Pour in 2⁄3 of the broth, mix in and braise everything in the oven for another 45 minutes, stirring occasionally and adding broth as needed.
At the end of the 45 minutes cooking time, add the apricots to the meat and cook for another 45 minutes, mixing well every now and then.
While meat is braising, peel remaining garlic and cut into sticks. Heat remaining oil in a frying pan. Sauté garlic in it over medium heat for 4 minutes, then remove and set aside. Wash mint, shake dry and chop finely. Mix garlic, lemon zest and mint.
Season the lamb stew to taste. To serve, sprinkle with the mixture of garlic, lemon zest, mint and almonds.
