Lamb Stew with Green Beans and Corn

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Lamb Stew with Green Beans and Corn
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
555
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie555 kcal(26 %)
Protein44.59 g(46 %)
Fat28.72 g(25 %)
Carbohydrates31.55 g(21 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A46.82 mg(5,853 %)
Vitamin D0 μg(0 %)
Vitamin E2.14 mg(18 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.44 mg(40 %)
Niacin17.06 mg(142 %)
Vitamin B₆0.43 mg(31 %)
Folate61.91 μg(21 %)
Pantothenic acid1.55 mg(26 %)
Biotin4.44 μg(10 %)
Vitamin B₁₂4.11 μg(137 %)
Vitamin C62.44 mg(66 %)
Potassium675.04 mg(17 %)
Calcium73.72 mg(7 %)
Magnesium62.25 mg(21 %)
Iron4.9 mg(33 %)
Iodine0.75 μg(0 %)
Zinc10.21 mg(128 %)
Saturated fatty acids8.14 g
Cholesterol130.5 mg

Ingredients

for
4
Ingredients
1
2
2
Red Chile peppers (depending on the desired heat)
600 grams
Lamb (from the leg)
3 tablespoons
freshly ground Pepper
1 tablespoon
750 milliliters
300 grams
green Beans
1 teaspoon
200 grams

Preparation steps

1.

Peel onions and garlic cloves. Slice onion into rings and slice garlic. Rinse chiles, remove seeds and cut diagonally into rings. Trim fat from lamb and cut meat into bite-sized pieces. In a hot pan, sear meat in batches, set aside. Return meat to pan and season with salt and pepper. Add onion, garlic and chiles and sautee. Stir in tomato paste and cook briefly, then add broth. Let simmer for approximately 1 hour.

2.

Rinse and drain green beans, remove ends and cut in half. Add beans and thyme to meat and simmer another 15-25 minutes. Fold in corn and heat through. Season with salt and pepper to taste.