Lamb Stew with Pearl Onions and Parsley Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,216 cal. | (58 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 13 mg | (108 %) | ||
| Vitamin K | 40 μg | (67 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 29.2 mg | (243 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 31.3 μg | (70 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,996 mg | (50 %) | ||
| Calcium | 694 mg | (69 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 30.7 g | |||
| Uric acid | 433 mg | |||
| Cholesterol | 372 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the stew
- 200 grams Pearl onion
- 1 Tbsp clarified butter
- 700 grams Lamb shoulder
- 2 Juniper berries
- ¼ l Red wine
- 1 bay leaf
- ½ tsp ground paprika (sweet)
- salt
- peppers
- 1 Tbsp Tomato paste
- 4 Tomatoes
- 150 grams button Mushroom
- 750 milliliters lamb stock
- cayenne pepper
- 3 garlic cloves
- 200 grams tomato puree
- parsley (for sprinkling)
- For the parsley dumplings
- 250 grams white bread
- 200 milliliters milk
- 1 onion
- 1 Tbsp butter
- 250 grams Raclette Cheese (finely grated)
- 2 Tbsps Pastry flour
- 2 eggs
- 1 egg yolk
- 2 Tbsps parsley
- salt
- peppers
- Nutmeg
Preparation steps
For the stew: peel pearl onions and garlic, chop garlic finely. Cut lamb shoulder into bite-sized pieces. Heat clarified butter in a casserole and brown meat on all sides, add garlic and saute briefly. Add tomato paste, juniper berries, bay leaf and season with salt, pepper and paprika. Add wine and simmer for a few minutes. Add lamb stock and simmer on low heat for about 1 hour. Add mushrooms and onions and simmer for 30 minutes more. Season with salt cayenne pepper. Rinse and slice tomatoes. Add tomatoes the the stew just before serving. Sprinkle with parsley.
For the parsley dumplings: dice bread and combine with milk. Peel and finely dice onion. Heat butter in a pan and saute onion until translucent. Combine with cheese, flour, eggs, egg yolk, parsley and bread, season to taste. Bring 2 liters (approximately 8 cups) of salted water to a boil. With two tablespoons, remove dumplings from the mixture and cook for about 10-15 minutes. Arrange dumplings on top of stew and serve.
