Lamb Stew with Artichoke Hearts
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Lamb stew with artichoke hearts - This stew takes you to the Mediterranean culinary journey!
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
470
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,135 mg | (28 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 420 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Leg of lamb (trimmed)
- 2 Tbsps olive oil
- salt
- peppers
- ground paprika
- 4 sprigs rosemary
- 4 shallots
- 3 garlic cloves
- 1 Tbsp sugar
- 2 Tbsps Tomato paste
- 250 milliliters dry Red wine
- 500 milliliters lamb stock
- 300 grams Cherry tomatoes
- 7 Artichoke hearts (from a jar)
Preparation steps
1.
Rinse lamb under cold water, pat dry and cut into bite-sized pieces.
2.
Heat oil in a pan. Sear meat on all sides. Season with salt, pepper and paprika.
3.
Rinse rosemary, shake dry and pluck off leaves, chop coarsely. Peel shallots and garlic, dice finely. Add shallots, garlic, rosemary, sugar and tomato paste to the meat. Saute briefly and add red wine and stock. Simmer for about 1 hour on medium heat.
4.
Rinse and halve cherry tomatoes. Drain artichokes and cut into quarters.
5.
Add tomatoes and artichokes to the stew. Gently heat and simmer for 5 more minutes. Arrange stew in plates and serve.
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