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Ingredients
Lamb Stew with Beans and Asparagus
- Ingredients
- 800 grams Lamb shoulder (boneless)
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion, 400 grams)
- 3 garlic cloves
- 1 onion
- 2 sprigs rosemary
- 1 handful thyme
- salt
- freshly ground peppers
- 2 bay leaves
- 1 Tbsp Beef broth (Instant)
- 150 grams Fava bean
- 250 grams green Asparagus
- 200 grams Green beans
Cut lamb in half and place in a large pot. Cover with water and slowly bring to a boil. Skim all resulting foam.
Rinse and clean soup vegetables. Peel onion and garlic. Rinse herbs. Add vegetables, onion, garlic and herbs to the pot, season with salt, pepper and bay leaves. Add beef broth and simmer for about 2 hours on low heat.
Blanch broad beans in boiling salted water for about 5 minutes, rinse in ice water and drain. Squeeze beans between forefinger and thumb so that hard outer skin bursts and can be removed.
Rinse asparagus, trim woody ends and cut stalks into 2 cm (approximately 3/4 inch) pieces. Clean beans. Blanch green beans and asparagus in boiling salted water for about 5 minutes, rinse in cold water and drain.
Remove lamb from the broth, slice and set aside. Remove onion, garlic and herbs from the broth. Line a sieve with a kitchen towel (or a cheese cloth) and strain broth. Season broth with salt and pepper. Just before serving, add meat and vegetables to the broth and heat through. Serve hot.
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |