Lamb Stew with Scallions and Green Beans
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
933
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 933 cal. | (44 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13 mg | (108 %) | ||
| Vitamin K | 39.6 μg | (66 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 29.7 mg | (248 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,806 mg | (45 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 530 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Lamb shoulder (boneless, ready to cook)
- 300 grams onions
- 2 garlic cloves
- 250 grams Tomatoes
- 600 grams potatoes
- 1 bunch scallions
- Sea salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 600 milliliters lamb stock
- 300 grams String bean
Preparation steps
1.
Rinse shoulder of lamb under cold running water and pat dry. Trim meat and cut into 4 cm (approximately 1 1/2 inch) cubes. Peel onions and cut into strips. Rinse tomatoes, halve and cut out stems, cut into quarters. Peel garlic and cut into thin slices. Peel and rinse potatoes, dice.
2.
Rinse and dry scallions, cut into 4 cm (approximately 1 1/2 inch) long pieces.
3.
Season meat with salt and pepper.
4.
Heat oil in a large saucepan and saute meat and onions, stirring frequently. Add garlic and saute briefly. Add potatoes and tomatoes. Add lamb stock, cover the pot and simmer for 1-1.5 hours. Rinse and dry beans, trim both ends. Add beans and scallions in the last 20 minutes of cooking and simmer on low heat.
5.
Season with salt and pepper. Serve.
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