Lamb Stew with Polenta Diamonds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 929 cal. | (44 %) | ||
| Protein | 60.92 g | (62 %) | ||
| Fat | 39.72 g | (34 %) | ||
| Carbohydrates | 74.66 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.41 g | (18 %) |
| Vitamin A | 1,362.27 mg | (170,284 %) | ||
| Vitamin D | 2.35 μg | (12 %) | ||
| Vitamin E | 4.12 mg | (34 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.82 mg | (75 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 0.58 mg | (41 %) | ||
| Folate | 102.99 μg | (34 %) | ||
| Pantothenic acid | 2.06 mg | (34 %) | ||
| Biotin | 6.71 μg | (15 %) | ||
| Vitamin B₁₂ | 5.42 μg | (181 %) | ||
| Vitamin C | 12.12 mg | (13 %) | ||
| Potassium | 896.2 mg | (22 %) | ||
| Calcium | 532.94 mg | (53 %) | ||
| Magnesium | 98.42 mg | (33 %) | ||
| Iron | 5.93 mg | (40 %) | ||
| Iodine | 50.87 μg | (25 %) | ||
| Zinc | 11.39 mg | (142 %) | ||
| Saturated fatty acids | 15.87 g | |||
| Cholesterol | 241.06 mg |
Ingredients
- Ingredients
- 600 grams boneless lamb (Shoulder)
- 1 stalk Leeks
- 1 gram small Green cabbage (cut into strips)
- 2 carrots
- 200 grams fresh green Beans
- 1 onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 100 milliliters white wine
- ½ l Vegetable broth
- salt
- freshly ground peppers
- 1 Tbsp chopped marjoram
- 1 Tbsp chopped thyme
- 1 Sweet potato
- 2 Tbsps Crème fraiche
- 400 milliliters milk
- 200 grams Cornmeal
- salt
- freshly ground peppers
- 2 eggs
- 100 grams Parmesan (grated)
- vegetable oil (for sauteing and for sheet)
Preparation steps
Lightly oil a baking sheet. In a saucepan, bring the milk to a boil, stir in the cornmeal and season with salt and pepper. Simmer over low heat, stirring frequently until the polenta has thickened, about 10 minutes. Remove from the heat, cool slightly, then stir in the eggs and Parmesan. Pour the polenta onto the baking sheet spreading it 1 cm (approximately 1/2-inch) thick. Cool the polenta. Just before serving, cut the polenta into diamond shapes and saute in oil until golden brown on both sides.
Cut the lamb into 2 cm (approximately 1-inch) cubes.
Rinse and chop the leek and the cabbage. Rinse, peel and slice the carrots. Rinse and trim the beans. Peel and dice the onion. Heat the oil in a Dutch oven and brown the lamb over high heat. Add all the vegetables (except the garlic and potatoes) and saute briefly. Stir in tomato paste and cook about 2 minutes. Add the wine and the broth. Stir in the marjoram and thyme, season with salt and pepper and bring to a boil. Reduce to a simmer and cook over low heat, stirring occasionally for 30 minutes. Rinse, peel and finely grate the sweet potato. Press the garlic through a garlic press and stir into the pan along with the grated potato and the crème fraîche and simmer until the lamb is tender and the sauce is lightly thickened, about 5 minutes. Season to taste and serve with polenta diamonds.
