Lamb Stew with Savoy Cabbage
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 319 kcal | (15 %) | ||
| Protein | 34.5 g | (35 %) | ||
| Fat | 10.9 g | (9 %) | ||
| Carbohydrates | 16.6 g | (11 %) | ||
| Roughage | 6.34 g | (21 %) | ||
| Saturated fatty acids | 2.44 g |
Ingredients
- Ingredients
- 2 large onions
- 2 garlic cloves
- 500 grams lamb (from the shoulder)
- 800 grams Savoy cabbage
- 300 grams waxy potatoes
- 2 Tbsps Canola oil
- 2 tsps Curry powder
- 1 l Beef broth
- Iodized salt (with fluoride)
- freshly ground pepper
- 80 grams Yogurt (0.1% fat) (or sour cream)
Preparation steps
Peel onions and garlic and chop finely. Cut lamb into bite-size cubes. Rinse cabbage, trim, cut into quarters, remove stalk and cut into pieces. Peel potatoes, rinse and dice.
Heat oil in a pot, brown meat in portions on all sides and remove from the pan. Heat oil in a pan and saute onions and garlic until soft. Add potatoes and cabbage and saute. Add curry powder, stir and add meat back into the pan. Add broth and season with salt and pepper. Let simmer for about 20 minutes.
Serve in bowls with a dollop of yogurt and a sprinkle of curry powder
