Lamb Stew with Boysenberries (Blackberries)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 25.3 mg | (211 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 982 mg | (25 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 474 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 kilogram boneless Leg of lamb
- 3 small shallots
- 3 garlic cloves
- 3 Tbsps clarified butter
- salt
- freshly ground peppers
- ½ tsp ground coriander
- ½ tsp Turmeric
- ½ tsp Chili powder
- ½ tsp cinnamon
- 2 tsps Pastry flour
- 150 milliliters dry white wine
- 800 milliliters Beef broth
- 200 grams Boysenberry (or use blackberries)
- 4 sprigs oregano
- 2 Tbsps green peppers
- 150 grams Crème fraiche
- 2 Tbsps White vinegar
Preparation steps
Rinse the lamb, pat dry and cut into 2 cm (approximately 3/4 inch) cubes. Peel the shallots and halve or quarter them. Also peel the garlic and cut into small cubes. Heat half of the butter in a skillet and sear the lamb cubes on all sides. Season with salt and pepper, remove and set aside. Melt the remaining butter in the pan add the onions, the garlic and the remaining spices and saute 1-2 minutes.
Sprinkle with the flour and deglaze with the white wine. Pour in the broth pour, return the meat and simmer over medium heat for 25-30 minutes. Meanwhile, pick through the berries, rinse and drain. Rinse the oregano, shake dry and pluck off the leaves. Add the green peppercorns, the berries and creme fraiche into the stew, stir and simmer for 4-6 minutes. Season with salt, pepper and white wine vinegar. Serve the lamb stew in bowls sprinkled with oregano leaves.
